How To Slice Peaches

A step-by-step photo tutorial on how to slice peaches. BarbaraBakes.com

Today I’m sharing a step-by-step photo tutorial on how to slice peaches. The best way to eat a sweet, juicy, ripe peach is with the juice dripping down your hands, but if you want to bake with them, you’ll want to slip off the skins and slice them up.

While I was making Raspberry Peach Cobbler the other day, I decided I should post a tutorial on how to slice peaches. It isn’t difficult at all, but there are a few tricks that make the job easier.

How to Slice Peaches Photo Tutorial | BarbaraBakes.com

– First, start out with juicy, ripe freestone peaches. If your peaches are ripe, the skins come off easily, and if they’re freestone peaches, the pits will just pop right out.

– Blanch a peach by placing it in boiling water for 45 seconds. I like to use a mixing bowl in my microwave to boil the water, then I can just dry it and use it again to make the recipe, but a pot on the stove works too.

– After 45 seconds, remove the peach from the boiling water and plunge it  in to ice water to stop the cooking process.

– Use a small paring knife to easily peel the skin off the peaches. If your peaches are ripe, you may not even need a knife, just peel it with your fingers.

– Find the natural indent of the peach, start at the stem and cut the peach in half.

– With  your hands, gently twist each side of the peach in opposite directions and the peach should pull apart in to two halves. Remove the pit. It should just pop out, but if not, you can carefully pry it out with a spoon.

– Put the peach cut side down and make lengthwise cuts in to the middle of each peach half.

Sliced-Peaches-Barbara-Bakes

That’s all there is to it. Within minutes you’ve got beautiful peach slices ready to use in your favorite dessert.

Later in the week I’ll share the Raspberry Peach Cobbler I made with these peaches. It’s one of our new favorites.

Raspberry-Peach-Cobbler-Barbara-Bakes

 

How To Slice Peaches

Ingredients:

Freestone Peaches

Directions:

Blanch the peach by placing it in boiling water for 45 seconds.

After 45 seconds, remove the peach from the boiling water and plunge it in to ice water to stop the cooking process.

Use a small paring knife to peel the skin off the peaches. If your peaches are ripe, you may not even need a knife, just peel it with your fingers.

Find the natural indent of the peach, start at the stem and cut the peach in half.

With your hands, gently twist each side of the peach in opposite directions and the peach should pull apart in to two halves. Remove the pit. It should just pop out, but if not, you can carefully pry it out with a spoon.

Put the peach cut side down and make lengthwise cuts in to the middle of each peach half.

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How to Cut a Pineapple, Barbara Bakes
How to Freeze Lemon Juice, Barbara Bakes
How to Cook Artichokes in a Pressure Cooker, Pressure Cooking Today
How to Cut a Mango, Cookin’ Canuck
How to Grill Zucchini, Kalyn’s Kitchen