Fuzzy peach skins. It amazes me that a lot of people at work don’t eat peaches because of the skin. I mean, I can understand why. Fuzzy mold freaks me out. But peaches? I can’t imagine not eating the skin. So whether you are trying to please picky eaters or you are baking something where you don’t want skins, the best way to peel peaches are blanching them.
What is blanching? It is a cooking process where you boil an ingredient for some time then immediately plunge under cold water. Ideally it is used to enhance the color, flavor, and texture of vegetables. However, it is also used to peel ingredients, such as peaches, tomatoes, and almonds.
I’m still working on my half bushel of peaches, but I’m finding myself peeling at least half of them. Here is a step-by-step guide on how to easily peel peaches.
What you need:
Pan of water
Cut an X into the bottom of each peach. Although this is not necessary, it really does make peeling the skin easier because it gives you a peeling point.
Bring a pan of water to a rolling boil. Carefully add the peaches. Boil for 30 seconds. Do not boil any longer because you don’t want to actually cook the peaches.
If you have more peaches to boil, use a slotted spoon to remove each peach. If not, you can dump the pan into the sink. Quickly put the peaches into a colander and run under cold water to shock them. You really don’t need an ice bath.
When they are cool enough to handle, start peeling. If you forgot to cut an X earlier, don’t worry! You can still cut an X here to give yourself a peeling point.
Your peaches are now ready to use.