On Tue, 31 May 2011 11:11:02 -0500, Melba's Jammin'
> wrote:

>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.

With ripe clings slice all about the circumference and twist the two
halves in opposite direction... will tear a bit but so what. With
freestones I'd leave the red parts intact just like canned halves,
adds to the presentation, and sensuality! hehe Canned peaches are
almost always clings... the better quality more costly ones are
freestones with the red intact.