This afternoon I picked up some peaches to make a pie. I had hoped my
wife would peel them while I made the pastry. No such luck. She was
busy, but she suggested I try scalding them to loosen the skins. That
reminded me of the discussion here a weeks or so ago. I noted the
approximate times it took to work.

Since we had a few nice, ripe peaches left over in the fruit bowl I
started with them. I gave them two minutes in a pot of boiling water
and then dunked them into cold water so I could handle them. I just had
to pierce the skin to start it and then I could peel it off with no
effort. The not quite as ripe ones needed about another minute. The
two that were a little under ripe were s another store. They got about 4
minutes and were easier to peel than they would have been without the
scalding, but the skin did not fall away like it did with the ripe ones.
The skin had to be pared off with a knife.

The pie is in the oven now. The timer just went off for the oven to
be turned down.