The interesting thing about peaches is that once they don't get any sweeter once they've been picked. As Russ Parsons puts it, it's the difference between maturity, which happens on the tree, and ripeness (i.e., softening), which can be completed at home. "You'll know it's ready when you start to feel a little give at the shoulders — the rim around the stem. The absolute worst thing to do with unripe fruit is stick it in the refrigerator. Chilling is what causes peaches and nectarines to develop that awful dry, mealy, cottony interior texture and the insipid flavor that goes along with it. Once the fruit is ripe, it can be refrigerated without worry."
That said, on to peeling.
Peel a Peach (or Tomato)
Cut a shallow X on the base of the fruit.
Immerse into boiling water for about 20-30 seconds.
Immediately move to ice water to stop the cooking process.
Peel back the skin at the corners of the X.
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