Ingredients
- Peaches, ripened
- Water, boiling
- Ice (optional)
Instructions
- Take a sharp paring knife and lightly score a small ‘X’ into the bottom of each peach (the side opposite the stem). This tiny cut helps the skin slip off easily during the next step.
- Bring a large pot of water to a boil. Carefully lower the peach into the boiling, letting it blanch for 45–60 seconds. Keep an eye out – you’ll see the skin near the ‘X’ begin to curl and pull away from the flesh.
- Carefully lift the peach from the water with a slotted spoon and transfer it to a cutting board. Let the peach cool just until it’s comfortable to handle. Once cool, gently pinch the loosened skin at the ‘X’ and peel it back – it should slip off effortlessly in smooth, wide strips.
- Find the peach’s natural seam – a subtle crease running from stem to base where the fruit curves inward slightly. This is Mother Nature’s guide, showing you exactly where the peach is ready to split apart with ease.
- With a sharp chef’s knife, follow the natural seam in one smooth motion, cutting cleanly around the entire peach. Cradle each half in your palms and twist gently in opposite directions.
- The two halves should separate easily. If needed, wedge your thumb into the seam to coax the halves apart. Discard the pit, and your perfectly halved peach is now ready for you to use in your recipes!
Notes
- You’ll need a large pot, a cutting board, and a sharp kitchen knife to peel and pit your peaches.
- An ice bath is an optional step if you want to stop further cooking of the peaches once they’ve been blanched. This is recommended if using the peaches cold, as in a salad.
- Category: Cooking tips
- Method: Stovetop
- Cuisine: American