Things I discovered yesterday evening:
- On a 1 - 10 scale of sliminess, I thought peeled peaches would be a 5. They are not. They are at least an 8.
- It may be easy to pit a peach when it has a non-slip coating on it (i.e. a peel). It is no longer as easy to pit a peach when they are reading 8+ on the sliminess scale.
- Every single one of the peaches I cut up this evening attempted escape.
On the upside, it really is very easy to peel peaches.
You want to get a medium to big pot of water boiling on the stove and have a large bowl of ice water handy. I worked one or two peaches at a time, which I’d recommend so the hot water stays hot and the cold water stays cold. It also ensures that you don’t leave peaches in the boiling water for too long (which would result in boiled peaches, not peeled peaches).
Cut an X in the bottom of the peach.
Dunk the peach in the boiling water. Count to 30 or 60. The water shouldn’t stop boiling. I have to count out loud or I forget.
After 40 seconds or so, scoop the peach out of the boiling water with a slotted spoon (you can drop in a second fresh peach immediately, start counting again). The skin of the first, just-boiled peach should be peeling back where you sliced into the bottom. Dunk the first peach in the ice water.
Fish your peach out of the ice water (are you still counting? keep counting, just fish out the second peach when you get to 40 or so and drop it into the ice water). Peel back the skin at the edges of the X. The skin should peel off very easily.
I found I got a good rhythm going between slicing the bottoms of peaches, dunking them in the boiling water, then the ice water, then peeling. You may want a lid handy for the pot of boiling water to keep it from cooling down too much.
And because it’s been a while, here’s a picture of Cashew with the dog bed I placed on the couch so he could sit on the couch without getting it all dirty: