Instructions: 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. Its better the next day. Pour into serving glasses and garnish with a wedge of peach. Torro will keep for 1 week.

Yield: 6 servings

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