- 1/2 pound very ripe peaches, peeled and pitted
- 1/2 cup simple syrup
- 4 cups half and half
- 1 1/2 cups sugarcane alcohol (or substitute vodka)
- 6 wedges fresh peaches
In a large blender, combine the fruit and sugar. Blend until smooth. Add half of the cream and continue to blend until smooth. Pour the mixture into a large pitcher. Stir in the remaining 2 cups of cream and the alcohol. Stir well. Cover and refrigerate for at least 6 hours. It's better the next day. Pour into serving glasses and garnish with a wedge of peach. Torro will keep for 1 week.