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Peaches and sloe brandy (Pacharán al melocotón)

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

By Frank Camorra
  • 15 mins preparation plus chilling
  • Serves 8
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Peaches and sloe brandy (Pacharán al melocotón)
"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."


  • 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)


  • 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.