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Blanching Peaches

Removing the skin from a pile of peaches is no sweat when you use this simple method.
Prep Time 5 mins
Cook Time 1 min
Cooling time 4 mins
Total Time 10 mins

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.