Fresh peaches often bring to mind fresh baked desserts, such as pies and cobblers, but if you want to use fresh peaches in your recipes, they'll have to be peeled first. The process takes just a few minutes and will leave you with more flavorful fruit than if you opted for pie filling. When picking peaches at the market or orchard, look for fruit that is soft but not mushy and has yellow or gold undercolor. Resist the urge to squeeze peaches when testing for freshness; they bruise easily. If you won't be using your peaches for a few days, it's best to store them at room temperature. Avoid refrigerating peaches unless they have reached their peak ripeness.
Boil a pot of water. Use enough water so that it will be able to flow freely around the peach once it is placed in the water.
Score the peach with an X using a paring knife. This will make it easier for the skin to be removed once it is blanched.
Place the peaches in the boiling water for one minute.
Remove the peaches from boiling water, and immediately plunge them into ice water for about one minute.
Remove the peaches from ice water.
Remove the skin from the peach by starting at the X and peeling it back. The skin should easily peel from the fruit.