Start with ripe but firm peaches. Rinse the whole peaches under cold water to remove any dirt or residue. You can also lightly scrub them with a produce brush if necessary.

Using a paring knife, make a shallow X-shaped incision at the bottom of each peach. The score mark is crucial for the blanching method, as it helps the skin to peel away more easily during the blanching process.

Fill a large pot with water and bring it to a rolling boil. Carefully lower the peaches into the boiling water using a slotted spoon. Blanch the peaches in the hot water for about 30 seconds to 1 minute, depending on their ripeness. You'll notice the skins start to loosen.

Once blanched, immediately transfer the blanched peaches to a bowl of ice water using the slotted spoon. Let them sit in the ice water for 2-3 minutes. This rapid cooling helps to stop the cooking process and makes the skins easier to peel.

After the peaches have cooled in the ice water, remove them one at a time. Starting from the incision you made earlier, gently peel back the skin using your fingers or the paring knife. The skin should come off smoothly, revealing the soft, juicy flesh underneath.

Once peeled, you can slice, dice, or chop the peaches as needed for your recipe. If you're not using them immediately, drizzle a little lemon juice over the peach slices to prevent browning and store in your fridge for up to 4 days.