Blanching Peaches
Removing the skin from a pile of peaches is no sweat when you use this simple method.
Equipment
- Paring knife
- Stock pot
- Mixing bowl
- Dish towel
Ingredients
- 1 pound peaches
- 2-3 quarts water
- 4 cups ice
Instructions
- Use your paring knife to cut an X on the bottom of each peach
- Set a large pot of water to boil. While it is heating up, fill a large mixing bowl with ice and 1 cup of water.
- Once your water is boiling, drop in your peaches (3-4 at a time), being careful not to splash boiling water on yourself.
- Allow the peaches to rest, submerged, in the boiling water for 40-60 seconds, allowing more time for the peaches that are less ripe.
- Immediately transfer the blanched peaches to your ice bath and allow to cool for 1 minute.
- Remove the cooled peaches from the ice bath and pat dry with a towel.
- Peel skins off from cooled peaches before slicing to use in your favorite recipe.