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| Peach Melba (Photo credit: Wikipedia) |
The easiest way to peel peaches and other thin skinned fruits is to blanch them first. Score the blossom end (bottom) of each peach with an x in small batches, immerse the peaches in boiling water just until the skins began to wrinkle and curl at the x, 20-60 seconds, depending on the ripeness of the fruit. Immediately transfer the fruit to a bowl of ice water to stop the cooking. When the fruit is cool you should be able to slip off the skin with your fingers; use a paring knife to remove any skin that does not come away easily.
Here is a recipe that best fit for you to experiment on how to peel peaches the easy way.
You will need:
For the Buttermilk Pound Cake:
Vegetable oil spray
1 1/2 cups (6 oz/185 g) cake (soft-wheat) flour, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
1 cup (8 oz/250 g) sugar
2 large eggs
1/2 cup (4 fl oz/125 ml) buttermilk
4 large, firm ripe peaches (about 1 lb/500 g total weight), peeled
Good quality vanilla ice cream for serving
1/2 cup (4 fl oz/125 ml) Raspberry Puree or purchased raspberry sauce for serving
Here's how:
Preheat the oven to 325 degrees F. Coat a 5-by-9-by-4 inch (13-by-23-by-10-cm) loaf pan with vegetable spray oil. Dust with flour, then tap out any excess.
To make the cake, in a bowl, mix together the flour, baking powder, and salt. Using a stand mixer fitted with the paddle attachment, beat the butter until pale and fluffy. Gradually add in the sugar and beat well. Add the eggs one at a time beating well after each addition. Beat in half the flour mixture, then half the buttermilk, and repeat to add the remaining flour mixture and buttermilk.
Scrape the batter into the prepared pan. Bake until the center of the cake springs back when touched and a skewer inserted into it comes out clean, 40-45 minutes. Let cool in the pan on a rack for 15-20 minutes, then turn out of the pan and let the cake cool completely. Raise the oven temperature to 350 degrees F.
While the cake is baking, prepare a charcoal or gas grill for direct grilling, over high heat. Lightly oil the grill rack. Halve and pit the peaches, then cut each half in half again. Place the peach quarters cut side down on the grill rack and grill until marks appear, about 4 minutes. Turn them so that the other cut side faces down, and grill for another 4 minutes. Turn to place on their rounded sides and grill until the peaches sizzle slightly and are easily pierced with a skewer, about 4 minutes more. Transfer the peaches to a platter and let cool to room temperature. (This can also be done in a grill pan over high heat.)
Cut the cake into thick slices and arrange them on a baking sheet. Toast in the oven until the edges are a light golden brown, 8-10 minutes. To serve, place a warm cake slice on each plate and top with 4 grilled peach quarters and a scoop of the ice cream. Drizzle each serving with the raspberry puree and serve.
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