Poached Peaches

Before poaching the peaches, they should be skinned. This is achieved by lightly scoring the peach skin all the way around the fruit with a sharp knife. Plunge the fruits into boiling water for a few seconds and then into cold water. This method is called blanching – very similar to skinning a tomato. The skin will now peel off.

These peaches eat very well as almost a pudding on their own or halved and used in a great Auguste Escoffier classic – Peach Melba.