Bolivian Mocochinchi: Chilled Dried Peach and Cinnamon Cooler with Clove

Rinse the dried peaches under cool water and rub off any dust, then soak them in 4 cups of the water for 2 hours.

Serves 6

Ingredients

• 12 whole dried peaches (mocochinchi), unpitted
• 10 cups water
• 3/4 cup dark brown sugar or panela
• 3 cinnamon sticks
• 6 whole cloves
• 1 star anise pod
• 2 wide strips orange peel
• 1 tbsp fresh lime juice
• Ice, for serving

Instructions

1. Rinse the dried peaches under cool water and rub off any dust, then soak them in 4 cups of the water for 2 hours.
2. Tip the peaches and their soaking water into a large pot and add the remaining water, the brown sugar, cinnamon sticks, cloves, star anise and orange peel.
3. Bring to a gentle boil, then reduce the heat and simmer uncovered for 45 minutes, until the peaches are plump and the liquid has turned deep amber.
4. Taste and add more sugar if your peaches were especially tart, remembering that chilling will mute the sweetness.
5. Cool the pot to room temperature, then refrigerate the whole thing, spices and all, for at least 6 hours or overnight.
6. Strain out the cinnamon, cloves, star anise and orange peel but keep the peaches in the liquid.
7. Stir in the lime juice, fill tall glasses with ice, and pour, dropping one whole peach into each glass.
8. Serve with a long spoon so everyone can eat the syrup-soaked peach once the drink is gone.
9. Mocochinchi is the drink of Bolivian street carts and market stalls, ladled out of huge glass jars in La Paz and Cochabamba with the peach always left in the cup. The name comes from Quechua, and the fruit is sun-dried whole with the pit intact, which is what gives the liquid its faint almond note as it simmers. Made in a big batch on Sunday, it keeps five days in the fridge and gets better every day the spices sit in it.

Nutrition (estimated, per serving)

• Calories: 150 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 33g
• Sodium: 10mg