To remove the fuzzy skin from peaches with ease, blanch them first. Bring a large saucepan three-fourths full of water to a boil over high heat. Cut a shallow X on the blossom end of each peach. Working in batches, immerse the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer to a work surface. When the peaches are cool enough to handle, slip off the skins using your fingertips or a small, sharp knife.
Adapted from Williams-Sonoma Collection Series: Salad, Georgeanne Brennan (Simon & Schuster, 2001)
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