Put a pan of water on to boil and fill another bowl with ice water. - Score a small cross (about 1cm) at the bottom of each peach, cutting through the fuzzy skin.
- Plunge the peach into the boiling water and leave for 30 secs.
- Fish it out with a slotted spoon and dunk it into cold water – you don’t want to cook the peach.
- The skin should be peeling back where you cut the cross. Use a paring knife (or your fingers) to peel the skin off.
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