My peach raspberry crisp was a failure.  Too soupy and the once crisp topping (now soggy) was laced throughout like cereal in milk.  Bummer.  I managed to eat some of it – but it was not blog-worthy.  Peeling peaches, however, is a blog-worthy skill.  Sorry no other real sweet to discuss.  I did make an interesting raspberry tart with a coconut crust, but I haven’t had the time to write about it!  Next week for sure…

Enjoy the weekend and peaches!

peeling peaches:

Prepare an ice bath (bowl of ice and water).

Bring a pot of water to boil – deep enough to cover the peach.  Using a slotted spoon, dip each peach in the boiling water  for 30-45 seconds.  Immediately place peach into ice bath.  Now pull the skin off with your hands.  You can also use a paring knife or give the peach a quick rub with a paper towel.

If the peach skin is not loose, just repeat the above.

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