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.
What is your favorite recipe that features peaches?
- Set a large pot 3/4 full of water over hight heat. Bring to a boil.
- Fill a large bowl with cold tap water and add a few handfuls of ice cubes
- Using a small paring knife, score an “X” on the bottom of each peach.
- Carefully lower the peaches (one at a time) into the boiling water. Poach for 45 seconds.
- 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.
- Using the paring knife, or your fingers, gently peel away the skin.