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Halving Peaches, Plums, Nectarines & Apricots
Appears in
By Anne Willan
Published 1989
All of these fruits can be halved to slice or broil, bake in a pie, or stuff and bake. When peeling peaches or apricots, blanch and drain them, but halve them before removing the skin.
- With a small sharp knife, cut the fruit in half, using the indentation on one side as a guide.
- Using both hands, give a quick sharp twist to each half to loosen it from the stone. If the flesh clings, loosen it with a knife.
- Lift or scoop out the stone with a knife and discard it. If peeling the fruit, do it at this stage. To prevent discoloration, rub cut surfaces of peaches and nectarines with lemon, or immerse them in acidulated water.
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