Ingredients
FOR THE FIOR DI LATTE
Milk: 652 g
Heavy cream: 130 g
Sugar: 130 g
Dextrose powder: 25 g
Milk powder: 25 g
Gelato stabilizer (optional; used in professional kitchens for stability through service): 38 g
FOR THE GRILLED PEACHES: 20 g
Ripe peaches: 6-8 (not overly ripe)
Aged balsamic vinegar (preferably 25 years): to finish
“If you can find an older balsamic vinegar, the better.” Chef Stefano Secchi recommends 25 years. Sweet, ripe peaches take on a smoky edge from the grill, balanced by creamy fior di latte and the deep, complex tang of aged balsamic.
How to make Grilled Peaches with Balsamic Finish
01.
Make the Fior di Latte
- In a saucepan, heat the milk and cream with the milk powder, sugar, and dextrose.
- If using, add the stabilizer at the end.
- Warm until all sugars dissolve and are fully incorporated into the milk—do not boil.
- Cool the base completely.
- For best results, refrigerate overnight.
02.
Churn the Gelato
- The next day, spin the chilled base in your preferred ice cream or gelato machine according to the manufacturer’s instructions.
03.
Grill the Peaches
- Preheat a grill or grill pan.
- Halve and pit the peaches.
- Grill just until griddle marks form—do not overcook.
04.
Plate and Serve
- Plate the grilled peaches immediately.
- Top with a scoop of fior di latte and drizzle generously with aged balsamic vinegar.
- Serve at once.
