> "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
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"Life would be devoid of all meaning were it without tribulation."