The easiest way to peel peaches and other thin-skinned fruits is to blanch them first. Score the blossom end (bottom) of each peach with an X. In small batches, immerse the peaches in boiling water just until the skins begin to wrinkle and curl at the X, 20 to 60 seconds, depending on the ripeness of the fruit. Immediately transfer the fruit to a bowl of ice water to stop the cooking. When the fruit is cool, you should be able to slip off the skin with your fingers; use a paring knife to remove any skin that does not come away easily.You can serve the dessert with homemade raspberry puree (recipe follows) or with purchased raspberry sauce.
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