In article ocal>,
"J. Clarke" > wrote:

> In article >,
> says..
> > paring and de-pitting a fresh peach.

You don't pare them, you slip the skins after blanching for a minute in
boiling water. Then into cold water, then slip the skin.

> > Those things are a bugger to pit cleanly, IMHO, and if anyone has a
> > magic bullet for that, I'd love to hear it.

>
> If you're using it in a cobbler, cut it up around the pit instead of
> trying to remove the pit.

HAH!! Now *there's* a fine idea!! Thanks, Jean.
>
> If you want "peach shaped" pieces try to find freestone peaches.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011