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.