Start with fresh, ripe peaches.
Score the bottom of each peach by using a small paring knife to make a small “x” at the base.
Blanch the peaches. This loosens the skin and makes them very easy to peel. Place the peaches in boiling water, making sure they are fully submerged. Blanch them for 40 seconds, or longer if they are slightly under-ripe. This will also improve their flavor!
With a slotted spoon, transfer the peaches to an ice bath. Leave them to cool for about 1 minute. Drain the peaches and pat them dry.
With your fingers and a pairing knife, slip the skin off the peaches.
You now have peaches ready to pit and slice!
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