So you want to use your delicious, juicy, fresh peaches in Grandma Betty’s favorite recipe, but that fuzzy skin. You certainly don’t want to mangle that delicate fruit. Well, here’s how to peel and pit those wonderful peaches with ease:
1. To remove the fuzzy skin from peaches with ease, blanch them first. Bring a large saucepan three-fourths full of water to a boil over high heat. Cut a shallow X on the blossom end of each peach. Working in batches, immerse the peaches in the boiling water for 30 seconds.
2. Using a slotted spoon, immediately place them in an ice water bath to cool the peaches and stop the cooking process.
3. When the peaches are cool enough to handle, slip off the skins using your fingertips or a small, sharp knife. If stubborn areas of skin won’t peel off, just return fruit to the boiling water for a few more seconds.
How to Pit Peaches
1. Cut the peach in half, cutting around the pit and using the indentation as a guide.
2. Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove pit. Treat cut surfaces with lemon juice to avoid discoloration.