On Sun, 11 Aug 2019 14:59:02 -0400, Dave Smith
> wrote:

>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.

I am surprised about the length of time. When I canned peaches I got
them direct from the fruit farm and they were ripe (if you snugged
them in your palm your could feel that there was some give, same way
you would check an avocado or tomato) I would put them in boiling
water for 30 seconds or less and the skins would slip off. Red on the
outside of the fruit doesn't mean it is ripe. Maybe you have a
different type of peach where you live. Your timing would have given
me a fully cooked peach.
Janet US