Contributed by: Chris WebAdmin. of RecipesNow.com
1 pound (500 g) yields:
To peel: Dip in boiling water for 30 seconds, lift out with a slotted spoon; immerse in cold water and slip off skin.
To cut: Slice around seam, twist peach in half and lift or cut out pit. Cut semi-freestone fruit away from pit in quarters or slices. To prevent browning, coat cut surfaces with lemon juice.
To freeze: Peel, pit and slice. To 4 cups (1 L) sliced peaches, add 1/2 cup (125 mL) granulated sugar and 1/4 tsp (1 mL) ascorbic acid. Pack into plastic containers, leaving a 1-inch (2 cm) headspace. Top with a sheet of crumbled waxed paper and seal tightly. Or pack into freezer bags, pressing out as much air as possible, and seal tightly. Frozen fruit can be stored for one year. Thaw fruit only enough to be separated into pieces, then use in recipes.
To prevent peaches from discolouring when peeling large batches, fill a large bowl with cold water and juice of one or two lemons. Place peeled fruit immediately into water. If peeling a small amount, sprinkle fruit with lemon juice.
To slice: Core pear, peel if desired and slice. Coat cut surfaces with lemon juice to prevent darkening.
To core a whole pear: Use a small spoon or melon baller. Working from base of pear, carefully scoop out core. Peel if desired.
Freezing is not recommended.
To peel: Dip in boiling water for 30 seconds, lift out with slotted spoon and immerse in cold water. Slip off skins.
To cut: Slice around seam of freestone varieties, twist fruit in half and lift or cut out pit.
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