Anonimo
Aug 10, 2007, 1:09 PM
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We have many peach trees in our neighborhood, and they produce a lot of fruit. Other than washing them and eating out of hand, we are stymied in using them for preserves, pies, cobblers and chutneys. The problem is in the peeling. We've tried the immerse-in-boiling-water method, and it does not work. I spent a half hour peeling 3 cups of peaches today.
Sort of a dip in a lye or cal bath, does anyone have any suggestions for peeling this stubborn fruit?
By the way; luscious-looking peaches imported from the U.S. are available in the Pátzcuaro mercado for over $30 MXP a kilo.
Buen provecho,
Anonimo
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