• 6 peaches, halved and pitted
• Sugar
• 1 tablespoon unsalted butter, softened
• 1 pint chocolate gelato

Heat oven to 375º. Line a baking sheet with parchment paper.

Sprinkle flesh-side of peach halves with sugar; place onto baking sheet, flesh-side down. Dot tops of peaches with butter and sprinkle with sugar. Bake until skins are golden and blistered, 20 to 25 minutes. Remove from oven and cool on rack.

Sandwich small scoops gelato between peach halves and serve.

Note: Peaches can be roasted up to 12 hours ahead, let sit at room temperature.