How to Blanch and Peel Peaches

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Delicious peaches, blanched for easy peeling

5 from 1 vote

Blanching peaches makes them so much easier to peel, so learn this simple technique for perfect fuzz-free peaches to add to salads, sundaes, pavlovas, jams and more.

Servings:

Author: Helen Best-Shaw

Total Time15

Ingredients

4 peaches

Instructions

Start by choosing your largest saucepan. Half fill with water and bring the water to the boil. While the water comes up to the boil, fill a bowl with cold water and ice cubes and set aside.
Lower your peaches carefully into the water. If they float, keep nudging them with your slotted spoon, to ensure that all sides of the peach are submerged for a while. Continue for a minute.
Use the slotted spoon to remove the peaches and transfer them to the ice bath. Leave them for about 2 minutes.
Remove the peaches and pat the skins dry with a piece of kitchen paper.
Cut a shallow cross into the skin at the bottom of the first peach. You should now be able to peel the skin back easily. Repeat until all your peaches are peeled.

Notes

Hints and tips

Work in small batches, replacing the ice in the ice bath as it melts. I find that I can chill and peel two peaches in the time it takes two more to blanch.

Blanching peaches is a job that is both sticky and slippery, so have some clean tea towels to hand to wipe your hands.

Without the peel and stone, the prepared peaches weigh about 15 % less than whole peaches. My four large peaches weighed about 600 g whole and yielded 500 g of prepared peach.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.