I want to make the Texas Peach Cobbler for my husband. Peaches are on sale for $1.99 at my local Albertsons, so I buy about 10 medium sized peaches. I made sure they weren't too hard, and I didn't get really squishy ones either. I rarely have luck with the boiling water/ice water peeling method, but this time I read about cutting an X in the bottom of each, so decided to give it a try.
After one minute in the boiling water I put them into ice water for another minute (burning three fingertips with boiling water in the process! :mad: ) and expected those peels to slip off...and not a chance. Out of 10 peaches only one slipped off fairly easily. The rest took me 20 minutes with a paring knife.
When I finally got them all peeled they were mooshy on the outside, but when I cut into them I had to PRY them off the pit, and they were as hard and yellow as potatoes. Dave tried a bite and said they still weren't ripe. I had to toss 'em, so no dessert tonight.
What is the easiest way to tell if a peach is ripe? I'm not a fresh peach eater, so I have to go by color and feel, but I'm not sure what I'm looking for! Thanks!