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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Dec 2012

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool