Since there has been a glut of peaches at the moment, I thought I’d share the quickest and easiest way to peel peaches, or nectarines (technically a peach), apricots, etc. If the peach is very firm you could use a vegetable peeler or knife, but more often than not, peaches are too soft when you come to use them. Whether you are making jam, compote, cobbler or empanadas, this method will help you process a large number of peaches quickly. The next task is removing the pip (pit). How easy this will be, depends on on whether the variety of peach is cling or freestone.
The easiest way to peel peaches
1. Cut a cross in skin of the bottom of the peach (opposite end from the stem)
2. Bring a pot of water to a roiling boil and then drop to a simmer. Drop the peaches, a few at a time in the water to blanch for about 45 seconds.
3. Remove the peaches from the boiling water using a slotted spoon and transfer to a bowl of iced water to stop the peaches from cooking. After about 20 seconds in the ice bath, remove the peaches and let them drain.
4. You should now be easily able to peel the skin from the peaches. If not, then repeat steps 2 to 4.
You may also like
We have been chosen as Foodista’s Food Blog of the Day
It’s Marmageddon! Marmite stocks running low in New Zealand
Clean as a whistle corn, without the silk
American brewers now influencing British Beer
You Say Tomatoe, I Say Tomato…Strained, Pureed, Paste, Crushed, Whole Peeled, Sauce
What is in your spice rack?
Hard Boiled Eggs without boiling
Cinco de Mayo