Peeling peaches doesn’t have to be intimidating. In fact, it’ll take you longer to bring a pot of water to a simmer than it will to peel a dozen ripe peaches. With this quick blanch-and-shock method, you’ll have perfectly peeled peaches in minutes—ideal for cobblers, jams, or canning.
Peacheas + Annatto Oil in Savory Dishes
Once you have a bowl full of juicy, skinless peaches, don’t limit yourself to sweet desserts. Try pairing them with the bold, earthy warmth of Domestic Gourmet Organic Annatto Oil – Aceite de Achiote for a savory twist.
🧡 Try This: Sautéed Peaches in Annatto Oil
After peeling, slice your peaches and give them a quick sauté in annatto oil with fresh herbs like thyme or basil. Serve them over grilled pork chops, roasted chicken, or spooned atop creamy burrata for a unique summer appetizer.
🍑 Pro Tip
The mild heat and earthy undertones of annatto oil balance the sweetness of the peaches, creating a dish that’s both refreshing and rich in flavor.
🍑 Don’t Toss the Peels – Use Them!
Reduce food waste and get the most out of your fruit. Peach peels are full of flavor and perfect for making homemade Peach Simple Syrup or refreshing Peach Iced Tea. It’s a delicious way to reuse scraps and stretch your ingredients.
iBuen provecho!
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A Simple Way To Peel Fresh Peaches
Equipment
- Spider Strainer (can be substituted with a slotted spoon)
Ingredients
Instructions
- Fill a large pot with water and set to simmer over medium-high heat.
- Fill a large mixing bowl with ice and cold water and set it on the counter next to the pot on the stove.
- Once the water is simmering, carefully drop a fresh peach into the pot, no more than 3-4 peaches in the pot at a time. Remove after 15 seconds for room temperature peaches or 30 seconds for refrigerated peaches.
- Immediately place in an ice bath.
- After completely cooled down, about 2 minutes, remove from ice bath and rub up and down with your thumb. If the skin moves, then you should be able to simply peel the skin off.
- Pro tip #1: loosen the skin around the stem area first, then the skin should easily roll down in just a few pieces from top to bottom.
- Pro tip #2: If you have a peach with an unappetizing spot, you can cut it off. Blanch and peel what remains. The result is the same as blanching a whole peach.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
