"ST" > wrote in message
...
>
>>I am just wondering why do all the books recommend the boiling water/
>>ice water method for peeling peaches? Is it just for speed?
>
> Yes.
> But , you'll also get more usable product from that method: almost no
> waste,
> and pretty much no wasted usable product.
> -
> If you don't get the fuzz off the peach, the peach products will taste
> fuzzy.
> You don't want that.
> And about ice cream.
> The peach ice cream that tastes fuzzy was probably made with dry peaches
> that were just cut in half to take the pit out.
> And on those, watch out for little 1/32 inch leg fragments.

You have legs in your peaches?????
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