I’ve posted a few recipes now that call for peeled peaches. For those of you that have ever attempted to peel peaches like you would, say, an apple, know this is a daunting task. Unless you blanch your peaches. Honestly, I avoided blanching for a long time because I assumed it would be difficult, but I love peach pie and I need to make it ten times more than I currently do, so I had to give this a shot. Game. Changer. I’m not even kidding, blanching the peaches made them so easy to use that I’m really a little upset at myself for being stubborn about it in the first place! So here’s a step by step guide to blanching. It will only take a few minutes and you will be left with beautiful, peeled peaches just begging to be used in a Peach Blueberry Pie or Peach Basil Jam!
The first thing you need are some gorgeous, ripe peaches, a large pot and a large bowl.
Fill the pot with water. It should be enough to completely cover the peaches. Bring the water to a rolling boil.
Once the water is boiling fill the bowl with ice water.Take the peaches, one at a time,and gently drop them into the boiling water for 30 seconds.
After 30 seconds, remove the peaches and place them directly into the ice water.
Once the peaches have cooled remove them from the ice water and, using your fingers or a small knife, gently slide the skin off of the peach. That’s all it will take, the skin will come right off.
Now you are free to pit and prepare your peaches for cooking!