Friday, September 7, 2007

How to peel & pit peaches

jayananda asked about this on an older post, so here it is:

Submerge peaches, no more than 3 at a time, in boiling water. Boil for 30 sec- 1min. and remove; let cool. The skin should easily slip right off. Then, to pit: slice around the middle of the peach lengthwise, along that neat little line provided by nature. Twist the peach halves gently; if it's a freestone peach, the halves should easily separate. One half should now be pitless, and the pit can be easily pried off the other half*. If it's a clingstone, you'll have to slice the peachy goodness off of the pit, losing some juice on the way.

This time of year, around here anyway, we mostly get freestone.

(*Note: sometimes, the peach pit decides to split in half, too. Annoying. Just pry it away.)

2 comments:

Jayananda said...

I am in awe of your immense cooking knowledge... : )

Sharon GR said...

This is, by far, my most popular post. I get hits on it almost every day (especially now, during peach season!)

I hope it helps. Happy cooking!