Simple and proven way that is accessible to all.
In the season of peaches and apricots want to have time to make different workpiece. In his own pastry shop I try to the maximum to make some preparations, which then will be used. To puree and preservation I always take off the skin, so I have left only the pulp of the fruit.
Today I want to share a simple way to get rid of skin from peaches, apricots and nectarines. By the way, this method works for tomatoes.
At first, I type in a large capacity cold water and send in the freezer for 30 minutes so that the water became ice. If you do not have time, you can add ice into the water.
In a separate pot dialed water and bring to boil. After boiling, slightly reduces the fire, so that the water is not much raged.
While the water is boiling, my peaches or apricots under running water.
When the water began to boil in a saucepan, I post 3-4 8-10 peach or apricots in boiling water. I boil for 30-40 seconds, take out the skimmer and immediately send out into ice water. So I repeat with all the fruits.
Underripe, "green" fruits should boil for about 2-3 minutes, but sometimes it does not help. Therefore, it is best to use an already mature, but not stale fruit.
Then take off the skin and lift it with a knife. With ripe fruit peel is removed very easily.
Such a cooking method called blanching. It is widely used for the processing of meat, fish, vegetables and fruit.
In the case of apricots and peaches blanching allows you to:
✔ Save bright color fruit
✔ Remove the peel
✔ To improve palatability
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