Recipe courtesy of Emeril Lagasse
6 hr 30 min
30 min
6 hr
6 servings


  • 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.

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