Peaches and sloe brandy (Pacharán al melocotón)

Australian Gourmet Traveller recipe for peaches and sloe brandy (Pacharán al melocotón) by Frank Camorra from MoVida.
Peaches and sloe brandy (Pacharán al melocotón)

Peaches and sloe brandy (Pacharán al melocotón)

William Meppem

“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.”




1.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.
2.Meanwhile, thread fruit pieces onto short wooden skewers (3 pieces per skewer) and refrigerate until chilled.
3.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.


Related stories