Cling-stone peaches.

Quoted message said:

"richard green"

Guests for lunch tomorrow, so I poached some pears tonight
in a light sugar syrup with cinnamon and black pepper. The
peaches will be served with coconut icecream. Problem is -
they were cling-stone peaches, and they turned out to be
cling - skin as well - even after 20 minutes of slow
poaching. Has this been anyone elses's experience, and
dloes anyone have any solution?

You cooked the fruit way too long... the trick to removing
the skin is to submerge fruit in boiling water for only a
few seconds, so that the skin will loosen *before* the flesh
cooks. Also you'd have a much better chance of pitting cling
peaches while the flesh is still firm, in fact slightly
underipe frits will be more likely to give up their pits.
Btw, peach with coconut is an awful combination, you
couldn't have chosen worse had you tried, those flavors
clash like a total wreck. Peaches go with vanilla, or honey
vanilla ice cream.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"richard green" wrote in message

Quoted message said:

Guests for lunch tomorrow, so I poached some pears tonight
in a light

sugar

Quoted message said:

syrup with cinnamon and black pepper. The peaches will be
served with coconut icecream. Problem is - they were cling-
stone peaches, and they turned out to be cling - skin as
well - even after 20 minutes of slow poaching. Has this
been anyone elses's experience, and dloes anyone have any

solution?

Quoted message said:

Richard.

Next time, make sure you buy free-stone peaches and you
won't have any problem removing the pits with your fingers.
Sheldon's correct about the easy way to remove the skins, as
well as the way to remove the pits of cling peaches.

Dora

Tks for the tip. Now that I think about it, after cooking, the skin on the
peaches did look like it was more firmly adhered to the fruit underneath.
As for the peach coconut combo - thought I might be able to get away with it
with the added spice of the cinnamon and pepper.
Actually, its all I had on hand for a relatively impromptu lunch. My pals
are not foodies and will be happy as long as it's sweet. :-)

"PENMART01" <[email hidden]> wrote in message news:20040422090938.04882.00000304@mb-
m28.aol.com...

Quoted message said:

Quoted message said:

"richard green"

ts for lunch tomorrow, so I poached some pears tonight in
a light sugar

Quoted message said:

syrup with cinnamon and black pepper. The peaches will be
served with coconut icecream. Problem is - they were cling-
stone peaches, and they turned out to be cling - skin as
well - even after 20 minutes of slow poaching. Has this
been anyone elses's experience, and dloes anyone have any

solution?

Quoted message said:

You cooked the fruit way too long... the trick to removing
the skin is to submerge fruit in boiling water for only a
few seconds, so that the skin

will

Quoted message said:

loosen *before* the flesh cooks. Also you'd have a much
better chance of pitting cling peaches while the flesh is
still firm, in fact slightly

underipe

Quoted message said:

frits will be more likely to give up their pits. Btw,
peach with coconut

is an

Quoted message said:

awful combination, you couldn't have chosen worse had you
tried, those

flavors

Quoted message said:

clash like a total wreck. Peaches go with vanilla, or
honey vanilla ice

cream.

Quoted message said:

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."