what is best way to peel peaches?

I am making Traci M's peach and blueberry crumble tonight and it starts with 7 peeled peaches

Do I cut them off the stone first (in half) and then peel? Can I drop in boiling water for a few seconds and then peel etc etc

Thanks in advance for your help

When I need to do a lot, I always drop in boiling water a few seconds - just the skin will slip off. I hate to waste any precious fruit by using a knife.

John,

I agree with Christinia...especially since the peaches will be part of a cooked application anyway.

If I am just cutting a few, I usually cut them in half and separate (if they are not cling peaches), then I quarter them. Slice each core out and the quickly peel back the skin off each quarter. But if I am doing a lot for something like a cobbler, I would do a quick drop in boiling water. Good luck, let us know how it turns out!

Just take a potato peeler and go for it, fast, easy and no boiling water.

Like Karen, I just peel them with a peeler, then halve them if freestone or slice them if cling.
I tried the boiling water bit. I'm just too clumsy. Either I burn my fingers, cook the peach, or don't get it hot enough. Mostly burn my fingers.

John

John,

Would you mind posting the recipe for this? Some friends brought some beautiful Michigan blueberries home and gave me a bunch. I made blueberry buckle tonight and would love to try a crumble with blueberries and peaches.

Thank you!

John,

Would you mind posting the recipe for this? Some friends brought some beautiful Michigan blueberries home and gave me a bunch. I made blueberry buckle tonight and would love to try a crumble with blueberries and peaches.

Thank you!

Patti

Here you go - Traci is always reliable!

Topic: RC: Blueberry Peach Cobbler
Author: Robert Noecker
Date: Thu Aug 23 08:57:58 2001
This recipe, adapted by Beverly from the Santa Rosa Press Democrat a few years back is an all time favorite, particularly this week, since peaches are in season.

7 ripe peaches, peeled and sliced
1 pint blueberries
1 t grated lemon rind
1 T lemon juice
1/8 t almond extract
3/4 C plus 5 T sugar , divided
1 C all purpose flour
1 t baking powder
1/2 t salt
1 egg
5 T butter, melted
1 t cinnamon
1/2 t nutmeg
whipped cream or ice cream, for serving

Place peached and blueberries in greased 13 X 9 baking dish. Combine lemon rind, lemon juice, almond extract and 3 T sugar and sprinkle over fruit. Set aside
Sift together flour, 3/4 C sugar, baking powder and salt in medium bowl. Add egg and blend to make course mixture. Sprinkle over fruit in baking dish. Drizzle with melted butter.
Combine cinnamon, nutmeg and remaining 2 T sugar and sprinkle over all.

Bake in preheated oven at 375 degrees for 15 minutes. Increase temperature to 400 degreees and bake for 12 to 15 minutes longer until slightly browned. Allow to cool for 20 minutes. Serve with whipped cream or ice cream.
TraciM

Thank you for posting John.

I'll make it this weekend!

There's a special peeler with a serrated edge meant to peel softer fruits like peaches and tomatoes.

I used mine today to peel a whole basket of peaches for a Caramel Peach Pie. It worked well.

http://www.amazon.co.uk/Zyliss-Tomato-P ... B000EUKOZ2

John F, excellent recipe, the combo of the peaches, almond. lemon, nutmeg is outstanding. So many layers of flavor. I did not use blueberries, because I do not like them with peaches. We used peaches picked from the trees last night and made this today. There was so much juice, so we served in over vanilla bean ice cream. By far the best California dessert I could serve to company right now!!!!!!

Isn't that cobbler so good??!!

Wanna hear something funny? I don't even think I peeled the peaches the last couple of times I've made this dish. I'm guessing you peel the peaches because of a texture thing. Well, that doesn't bother me.

Isn't that cobbler so good??!!

Wanna hear something funny? I don't even think I peeled the peaches the last couple of times I've made this dish. I'm guessing you peel the peaches because of a texture thing. Well, that doesn't bother me.

Interesting that you said that - as I was peeling them I was thinking...I've been eating peaches every day on the beach and never peel them - why am I doing it now??

Loved the recipe for flavor - my only question is I felt there was almost too much fruit juice released....mine was on the soupy side - any thoughts?

Isn't that cobbler so good??!!

Wanna hear something funny? I don't even think I peeled the peaches the last couple of times I've made this dish. I'm guessing you peel the peaches because of a texture thing. Well, that doesn't bother me.

Interesting that you said that - as I was peeling them I was thinking...I've been eating peaches every day on the beach and never peel them - why am I doing it now??

Loved the recipe for flavor - my only question is I felt there was almost too much fruit juice released....mine was on the soupy side - any thoughts?

I was just going to post this exact thought. Don't peel them. You're going to bake them into heavenly softness anyway so why bother? Also, I find that the skins have a ton of flavor and I don't want to lose that. Unless there is a VERY specific reason for peeling the peaches then I never do it.

rwj

Isn't that cobbler so good??!!

Wanna hear something funny? I don't even think I peeled the peaches the last couple of times I've made this dish. I'm guessing you peel the peaches because of a texture thing. Well, that doesn't bother me.

Interesting that you said that - as I was peeling them I was thinking...I've been eating peaches every day on the beach and never peel them - why am I doing it now??

Loved the recipe for flavor - my only question is I felt there was almost too much fruit juice released....mine was on the soupy side - any thoughts?

Not a fruit expert, but were they really, really ripe peaches? That could be the problem. I assume that prepared the topping as described?

Interesting. I have never had a problem peeling ripe peaches. I don't use a peeler or blanching, I just nick the skin once and I can peel the skin right off in large pieces without losing any of the meat, but the peaches have to be ripe.

My "solution": buy nectarines and then don't bother with peeling!

Now that the Russians have invaded Georgia, I wonder if the price of peaches is going up.

A trick a friend told me about for getting them off the stone.

Don't run the knife vertically, as is natural. slice around the middle (horizontally). Whilst still sometimes stubborn, they do seem to come off the stone a little easier.

There's a special peeler with a serrated edge meant to peel softer fruits like peaches and tomatoes.

I used mine today to peel a whole basket of peaches for a Caramel Peach Pie. It worked well.

http://www.amazon.co.uk/Zyliss-Tomato-P ... B000EUKOZ2

Ding ding ding! If one requires truly peeled peaches, this is the only way (I have the OXO model). The blanching method is my favorite if I need a lot of peaches, though it does slightly cook the fruit, as noted above. Get one, you will be astonished at how easily it removes the skin of even fairly soft fruit.

Walt

I made this cobbler today and added some raspberries I had in the fridge.

What a delicious recipe! Thank you again for posting it.