When my local grocery store had peaches on sale for $.48 lb I knew I had to have some. I bought a bag full with intentions of making some peach crisp and saving some to flash freeze for our summer smoothies.
The peaches I bought weren’t as sweet as the ones I had bought a few weeks ago, but ripe enough for what I had planned for them. When picking peaches you want them to have a little give when you gently squeeze them. Of course, look for any blemishes and holes where bugs or birds have taken a bite.
Here are some extended instructions:
1. With a sharp paring knife, cut a shallow X into the bottom of each peach.
2. Fill a large pot half full with water and bring it to a boil.
3. Place a few peaches in the boiling water for 45 seconds.
4. Using a slotted spoon, take peaches out of boiling water and plunge into a large bowl filled with ice water.
5. Repeat with remaining peaches.
6. Once all of the peaches have been blanched take each peach, starting at the X spot, and peel back the skin. It should peel away super easy.
7. If there are any peaches that aren’t pulling away easily, repeat steps 3 and 4.