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" > wrote in message
...
> > "richard green"
> ts 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."
>