How to Peel a Peach

Monday, September 5, 2011

You know how some cooking steps just aren’t worth the hassle? Like sifting dry ingredients. In most recipes, you can just run a whisk or a fork through them and call it a day. Others, are definitely worth the extra time and effort. Seeding tomatoes for salsa is must in my book. Then there are others that are just so darn simple, there’s no reason not to do them.

Peeling peaches falls into the last category. Sometimes it’s intimidating to see that you need to do an extra step, especially if you’ve never done it before. But I’m here to show you how simple it is to peel a peach.

First, get everything ready to go. You’re going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.

Set the water to boil. While it is heating up, cut an “X” into the bottom of each peach with your paring knife.

Once the water is boiling, drop the peaches into the boiling water. Make sure the peaches are fully submursed in the water. Boil for about 35-45 seconds.

Remove the peaches with a slotted spoon and immediately transfer to the ice bath to prevent cooking the peaches.

Now the skin of the peaches can be peeled off with your hands.

See! Wasn’t that simple? Be sure to come back tomorrow to see what I made with my peeled peaches.

One Year Ago: Massaged Kale Salad, Goat Cheese Cake with Peach and Blueberry Topping
Two Years Ago: Blueberry Peach Muffins
Three Years Ago: Eclairs
Four Years Ago: Cilantro Turkey Burgers & Sauteed Mushrooms

How-To

1 comment »

8 Responses to “Vegan chocolate / banana / caramel cupcakes”

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Joelen — February 12, 2009 at 9:45 pm

Oh my! These look fabulous!!!
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Elizabeth — February 12, 2009 at 11:40 pm

I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!
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Koo-Bean Cuisine — February 20, 2009 at 12:17 am

These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!
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Jodi — February 21, 2009 at 12:08 am

I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!
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foodess — February 21, 2009 at 7:13 pm

Wow, those look over-the-moon good!
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Amy Kingman — August 27, 2009 at 7:17 pm

I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!
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Lexi — September 4, 2009 at 5:45 pm

Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.
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Me — August 16, 2010 at 12:46 am

They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com