The blanching of the peaches for this typical Provençal dish is simply to make them easier to skin, as with tomatoes. Lift the peaches out one by one with a slotted spoon after 20 seconds or so and see if the skin comes away readily; if not, drop them back in the boiling water for a few seconds longer.
Bring a large pan of water to the boil. Score the peaches in a criss-cross on both their tops and bottoms. Blanch in the boiling water for about 20–30 seconds only (see above) and immediately chill in the iced water. Carefully remove the skins a