• Wash the peaches with cook water. Dry the surface before peeling.

Peeled Peaches

• With a hand peeler, use light pressure to remove the peach skin using consistent downstrokes. Start from the top of the stem moving down to the bottom. Peel around the peach until no skin is left.

Boiled Peaches

• Use a small sharp knife to cut a shallow 2-inch wide “X” in the bottom of the fruit.
• Add enough water to a medium saucepan to cover the peaches when submerged. Heat pot over high heat until a rolling boil is reached and large bubbles break the surface.
• In a medium-sized bowl combine 1-quart water and ice. Set the ice bath aside.
• Add scored peaches to the boiling water, one to two at a time. Blanch until the skin starts to separate from the flesh where it was cut, about 10 seconds. It may take 20 seconds for larger or less ripe peaches.
• Immediately transfer the blanched peaches to the bowl of ice water to cool, about 1 minute.
• Repeat the blanching process with the remaining peaches.
• Pat dry and then use fingertips to remove the skin.
• If the skin is not releasing, blanch and shock again until you see the skin release.