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?

Richard.