When a recipe calls for several peeled peaches, you know it’s going to be delicious but getting peach skin to come off smoothly, using a knife or a peeler, can be time consuming! (Not to mention you often lose chunks of peach flesh doing it that way.)
This blanch and shock method for peeling peaches is the easiest way to remove the skin from peaches quickly and without a knife or peeler.

  • Boil a large pot of water. Choose a pot big enough to fit several peaches at a time.

Blanch peaches: Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.

Place them in an ice bath. After you scald the peaches in hot water you want to stop them from cooking (“shock” them) by immediately putting them in an ice water bath until they have cooled.

Peel the skins off. The peach skin should be very easy to pull away gently with your hands, or use a knife to make a small slit to get it started.

Once the peaches are peeled, they’re ready to slice. Cut the peach in half by running a knife all the way around the center and pit of the peach. Gently twist to pull the sides apart from one another and remove the pit.

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