Freezing

Peaches and nectarines both freeze well. This is the one place where I take the time to peel the peaches first. If the fruit is very firm, you can peel with a vegetable peeler. If it is soft, blanch the whole fruit in salted boiling water for 30 seconds and then shock in cold water. The fruit should slip right out of their skins. Simply cut the fruit into whatever size you like and lay out on a baking sheet lined with parchment or a silcone mat to individually freeze.