"richard green" wrote in message

> 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.

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