Peach season approaches, and you will no doubt want to make the most of the summer’s abundance of sweet, juicy fruit by making peach pie, cobbler, jam, ice cream, Melba, Bellinis, etc. Many of these peach dishes are traditionally prepared with peeled peaches, which presents a challenge to peach novices. You cannot peel peaches the way you would an apple or potato (i.e., with a vegetable peeler or paring knife). Instead, you have to blanch them.
The bad news is that blanching requires a few extra steps. The good news is that peeling blanched peaches is a dream—in most cases, the peach skin slips off like magic.