Mom-ninja. Posted September 30, 2012 Share Posted September 30, 2012 how do you peel 'em that is most time efficient? I want to make a pie. Quote Link to comment Share on other sites More sharing options...
La Condessa Posted September 30, 2012 Share Posted September 30, 2012 Blanch them--put them in boiling water for one minute, then straight into ice water. The skins will slip right off. Quote Link to comment Share on other sites More sharing options...
mommymilkies Posted September 30, 2012 Share Posted September 30, 2012 Blanch them--put them in boiling water for one minute, then straight into ice water. The skins will slip right off. :iagree: Quote Link to comment Share on other sites More sharing options...
DarlaS Posted September 30, 2012 Share Posted September 30, 2012 Blanch them--put them in boiling water for one minute, then straight into ice water. The skins will slip right off. :iagree: But if they are nice and ripe, it really only takes a few seconds. Slash an "X" into one end with a knife first. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted September 30, 2012 Author Share Posted September 30, 2012 Okay, I must have done something wrong. I think I kept them in the water too long. Oh well. They don't have to be pretty for pie. Quote Link to comment Share on other sites More sharing options...
Dory Posted September 30, 2012 Share Posted September 30, 2012 Blanch them--put them in boiling water for one minute, then straight into ice water. The skins will slip right off. :iagree: Just dip them in the hot water basically. I set them in, turn them a couple times, pull them back out and the skin usually comes right off. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 30, 2012 Share Posted September 30, 2012 Okay, I must have done something wrong. I think I kept them in the water too long. Oh well. They don't have to be pretty for pie. How ripe were they? I've found if they are under-ripe, the blanching doesn't always work so well. Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted September 30, 2012 Share Posted September 30, 2012 I only blanch for 10 seconds, much more than that and you turn to peach to mush (assuming you are working with ripe, soft peaches). Quote Link to comment Share on other sites More sharing options...
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