1. This method involves blanching, or scalding the fruit briefly, and immediately chilling in ice water. To prep for the process you need to use a paring knife to mark an x onto the bottom of each peach. This is done to help gently peel the skin off of the fruit at the end of the process.

2. Next, bring a large pot of water to a boil. It needs to be at a rolling boil, or when there are a lot of bubbles and the water is boiling rapidly.

Gently place a few of the peaches in the water and set a timer for 45 seconds. Be sure to only work with a few peaches at a time to avoid over crowding and be super careful not to burn yourself when placing the peaches in.

3. Once your timer goes off, use a slotted spoon to remove the peaches from the pot and dunk into a bowl of ice water. You do this to stop the cooking process that started. This makes sure you still have a sweet, uncooked, peach.

Leave the peach in the water for 10 seconds and then transfer to a towel.

4. Use your fingers, or a sharp pairing knife, to peel back the skin of the peach. You can see in the photo above that it really does not take much effort.