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Peaches and sloe brandy (Pacharán al melocotón)


You'll need

850 gm good-quality canned or jarred peaches preserved in sugar syrup 330 ml pacharán (see note) 2½ tbsp lemon juice To serve: seasonal fruit, such as watermelon, rockmelon and honeydew (see note)

Method

  • 01
  • Drain peaches (reserve 75ml syrup) and purée in a food processor or blender with pacharán, lemon juice and reserved sugar syrup (1-2 minutes), transfer to a container and refrigerate until chilled.
  • 02
  • Meanwhile, thread fruit pieces onto short wooden skewers (3 pieces per skewer) and refrigerate until chilled.
  • 03
  • Serve peach purée in chilled glasses, garnished with a fruit skewer.

Note Pacharán is available from select bottle shops. Any seasonal fruit can be used as the garnish: simply dice it or scoop it into balls with a melon-baller as we have here.


"Pacharán is like a Spanish sloe liqueur," says Camorra. "It's puréed here with peaches straight from the can and a bit of lemon juice. The first place I had this was at Inopia, the bar Ferran Adrià's brother Albert used to have in Barcelona. It's nice and refreshing and a good way to start dinner."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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