Before pureeing peaches, remove their skins by blanching. Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process.
The blanching peaches process as follows: Bring large saucepan three-fourths full of water to a boil; have ready a bowl of ice water.
Cut a shallow X in the blossom end of each peach. Immerse the peaches, two at a time, into the boiling water until their skins start to pull away from the Xs, about 5 – 10 seconds.
Using tongs or a slotted spoon, lift them out and immediately plunge them into the ice water, then slip off the skins. Use a pairing knife if needed.
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