Few foods say summer in the same way that a fresh, plump peach does. Whether you grow your own, pick at a farm or purchase them from the produce section, fresh peaches will satisfy your craving for sweet fruit. Once you bring your fresh peaches into the kitchen, allow them to ripen on the counter for a few days until they are soft. Keep them in the refrigerator for up to a week after they ripen. If you prefer a peeled peach, peel a peach quickly with a common kitchen trick.
Fill the stockpot approximately half-full of water, and place the stockpot onto the stove. Set the burner to medium-high, and bring the water to a full bowl.
Fill the large bowl with ice water, and set it aside momentarily.
Place the fresh peaches into the boiling water, and leave them there for approximately 30 seconds.
Remove the peaches from the stockpot with the metal tongs, and place them into the cold water immediately. Leave the peaches in the cold water for approximately one minute.
Remove the peaches from the cold water, and place them onto the cutting board.
Slip the skin from the peaches. As you push the skin gently with your fingers, it should slide from the peaches effortlessly. Discard the skin.
Slice the peaches in half, and remove the pits. Serve the peaches immediately or slice them into smaller wedges to add to a recipe.