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Ingredients
1.5 kg / 3 lb 4.91 oz peaches, very ripe
723 Method
Score the peaches on the top and bottom with an X. Blanch them in boiling water and, once the skins start to peel off, transfer them to an ice bath.
Once cooled completely, remove the skins and pits. Blend with the purée, lemon juice, and salt. Pass through a fine-mesh strainer.
Combine 750 
