Foolproof Technique for Peeling Peaches

Have you ever tried to peel a ripe peach, only to end up with a sloppy mess on your hands (and on your kitchen counter… and on the floor… and your shirt – okay maybe the last few are just me)?

If so, this is a foolproof technique for removing the fuzz.  I typically eat peaches with their skin on, but many recipes call for peeling them before proceeding with the cooking or baking.

Start off by scoring an “x” on the non-stem end of each peach using a paring knife.

Bring a large pot of water to a boil, and carefully drop the peaches in to poach for 45 seconds.

Using a slotted spoon, transfer the poached peaches to an ice-filled water bath.

Drain the peaches, and then simply slip the skin off.

Easy!

What is your favorite recipe that features peaches?

Directions:
  1. Set a large pot 3/4 full of water over hight heat. Bring to a boil.
  2. Fill a large bowl with cold tap water and add a few handfuls of ice cubes
  3. Using a small paring knife, score an “X” on the bottom of each peach.
  4. Carefully lower the peaches (one at a time) into the boiling water. Poach for 45 seconds.
  5. Using a strainer or slotted spoon, transfer the peaches to the ice bath. Let the peaches sit for about 10 seconds, and then drain on a clean surface.
  6. Using the paring knife, or your fingers, gently peel away the skin.

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