Chef Mario shares some great tips for peeling and freezing peaches in this handy video. Why peel them before freezing, you ask? Much like when you are making tomato sauce, peach skin becomes slightly tough and unsightly for pies. Taking the skin off makes everything look nice and clean.
For this recipe, you’ll need:
- peaches
- a pot of boiling water
- a slotted spoon
- a bowl of ice water
- a sharp knife
- a baking sheet prepped with parchment paper
- a freezer-safe bag or container
Step 1: Take a sharp knife and score the bottom of each peach, making an X shape. Don’t cut too deep. Boil a large pot of water and prepare an ice bath in a big mixing bowl.
Step 2: Submerge the peaches in the boiling water for about 30-45 seconds. You’ll see the edges of the cut begin to lift from the peach flesh. That’s how you know it’s ready.
Step 3: Put the peaches into an ice bath to stop them from cooking. This step keeps the peaches from getting slimy! Leave them in the ice bath for about a minute.
Step 4: Gently dry off each peach and begin to peel back the peach skin with the edge of your knice, starting from the cut you made. Then, cut the peach in half, turning the peach around your knife. If you have a mid-late season peach (a freestone), the two halves will separate easily. If you have an early season peach (a clingstone), you’ll need to cut around the pit for this step. See our blog for tips.
Step 5: Cut the peach halves into quarters and line them up on your baking sheet on top of parchment paper. Give each slice some room so they don't stick together. Leave them in the freezer for a few hours or until the peach slices are solid enough that they make a sound when you drop them on the baking sheet.
Recipes ideas: Use these frozen slices in a Bellini or pastry. Yum. Or whip them up with greek yogurt and honey in a food processor and refreeze! The possibilities are endless. You don’t have to say goodbye to peaches just yet…
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