When you get nice ripe peaches, it can be tempting to just eat a big bite and eat them as they are. But if you use them for peach pie, ice cream or in other recipes, it is best to peel them.
If you've ever tried to peel a bunch of peaches with a knife, you know that this can be a challenge, which often leads to a waste that contains a lot of the edible part of the peach.
Regardless of the type, they are peeled in the same way - by blanching. This way, more than 1-2 peaches can be peeled.
1. Boil a large pot of water. While the water is boiling, use a sharp knife to make a small "x" at the base of each peach;
2. Prepare a large bowl of ice water and ice in it;
3. Soak the peaches for about 20 seconds or until the "skin" where the "x" is rises. Make sure they are completely covered by water. If the peaches are unripe, they will take a little longer;
4. Remove the blanched peaches with a slotted spoon and place them in a bowl of ice water to cool and stop the cooking process;
5. Use a knife to peel them. If there are still areas that are difficult to peel, repeat the blanching process for another 10-20 seconds.
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