Naked Peaches! How to Boil and Peel Them in a FlashSmitten Kitchen

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Jul 22, 2010
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We love naked fruit around here. We’ve discussed naked lemons at length, and now we’re talking naked peaches. Oh, the indecency. But this method of skinning peaches from Smitten Kitchen is too easy. You’ll get to the cobbler (or the crumble) with less work.

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We’re a little embarrassed that we’ve never done this with peaches. We’re always pitting, slicing, peeling. Pitting, slicing, peeling. But if you need to peel a bushel of peaches in a hurry, this is probably faster. Although Deb warns of slippery peaches sliding around on your countertop. Naked fruit doesn’t always behave, you know.

So, here’s the process:
• Make a small X at the base of the peach with a paring knife.
• Dip in boiling water for about 30 seconds.
• Slip off the skins.

Deb made a beautiful peach and blueberry cobbler with hers. Go take a look.

• Peach Blueberry Cornmeal Cobbler at Smitten Kitchen

Related: Make This! Fresh Peach Crumble

(Images: Deb Perelman, used with permission)

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Dessert
Tips & Techniques
Ingredient