How To Blanch Peaches
Blanching peaches is an easy way to remove their skins for slicing, baking and/or freezing. This is the best way to preserve as much of the fruit as possible, too.
Ingredients
- Peaches ripe
Instructions
- Prepare an ice bath by filling a large bowl with cold water. Add a handful of ice cubes to water. Set aside
- Fill a medium or large pot with water so the water is about 4-6 inches deep. Place the pot over high heat on the stove and bring to a boil
- Using a spider tool or large spoon, gently lower the washed peaches* into the water. I recommend boiling 3-4 peaches at a time to avoid overcrowding. Depending on the size of the pot and the number of peaches you are blanching, you may need to work in batches. Alternatively, place the peaches in a large bowl and carefully pour the boiling water over top. Allow the peaches to sit in the hot water for 60 seconds then drain and transfer the peaches to the prepared ice bath.Peaches
- Boil the peaches for 60 seconds then drain and and transfer the peaches to the prepared ice bath
- Once the peaches are cool enough to handle, peel off the skin. The peach skin should remove very easily, leaving the fruit intact. Discard the peach skin and slice or chop fruit as desired for baking or freezing
Video
Notes
- *I do not find it necessary to score the bottom of each peach with a small paring knife prior to placing in the boiling water. The skin is easy enough to peel off. However, if you would prefer, at bottom of the peaches, the. opposite end from the stem end, use a sharp, small knife to score the skin. Cut through the skin but not through the flesh, cutting a cross shape in the bottom of each peach
- After blanching, cut the fruit into slices for baking or freezing. Place peaches (sliced peaches or peach halves) in a single layer on a baking sheet and freeze at least one hour. Transfer the frozen peaches to a freezer-safe container or freezer bag and store in the freezer up to 6 months
