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1
Rinse and Soak Overnight
8–12 Hrs
Room temperature
Rinse the 227 g of dried peaches and the 113 g of raisins well under cold running water to wash off any dust. Put them in a large bowl or pot, pour over the 1500 ml of water, cover, and leave to soak overnight, or for at least 8 hours, until the peaches are soft and plump and the water has turned pale amber.
Use a pot big enough that the peaches stay covered — they swell as they drink up the water.
Done when: Peaches that yield when pressed and soaking water the colour of weak tea.
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2
Simmer with Cinnamon and Sugar
30 Mins
Simmering, about 95°C (200°F)
Tip the peaches, raisins and all their soaking water into a large pot. Add the 2 cinnamon sticks and the 60 g of sugar and bring to a gentle boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer gently for about 30 minutes, until the peaches are completely tender and the liquid is deep amber.
Keep it at a bare simmer, not a rolling boil — hard boiling makes the peaches fall apart into shreds.
Done when: Deep-amber liquid and peaches so tender they split easily with a spoon.
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3
Add the Orange, Lemon and Cloves
5 Mins
Simmering, about 95°C (200°F)
Stir in the 60 ml of orange juice, the 3 g of lemon zest and the 4 cloves, if using. Simmer for 5 minutes more so the citrus and spice warm through, then taste — add a spoonful more sugar if you like it sweeter, the way it is served in Bolivia.
Add the citrus at the end, not the start — its fresh brightness fades if it boils for half an hour.
Done when: A sweet, spiced syrup that smells of cinnamon, peach and fresh citrus.
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4
Cool and Chill
2 Hrs
Chilled, about 4°C (40°F)
Take the pot off the heat and lift out the cinnamon sticks. Let the drink cool to room temperature, then pour it into a jug or jars, peaches and all, cover, and chill in the fridge for at least 2 hours, or overnight.
Chill it with the peaches still in the liquid — they keep soaking up flavour and turn even softer.
Done when: Ice-cold drink, deep amber, with soft peaches resting at the bottom.
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5
Serve Ice Cold
5 Mins
Chilled, about 4°C (40°F)
Stir the jug gently, then ladle or pour into tall glasses, making sure each glass gets one or two of the rehydrated peaches. Serve at once, very cold, with a spoon for eating the peach at the end.
Serve it as cold as you can — mocochinchi is at its best icy, straight from the fridge.
Done when: Tall glasses of deep-amber drink with a soft peach in each one.
auto_awesome Finishing Touches & Plating
Pour the ice-cold mocochinchi into tall glasses with one or two soft peaches in each, and serve at once with a spoon — the peach at the bottom is half the pleasure.
Bolivia
2h 25m
