Blanching

This technique is useful for loosening the skins of stone fruits (like peaches, apricots, and nectarines) and some vegetables (such as tomatoes and onions) to ease peeling. Bring a large pot of water to a boil. Have ready a bowl of ice water. Cut a small, shallow X in the bottom of each fruit. Working in batches if necessary, add the fruit to the boiling water and blanch for 30 seconds. Using a slotted spoon, transfer the fruit to the ice water. Drain the fruit and then peel off the skins, starting at the X.