Bring a large pot of water to a boil.

Cut an “X” in the bottom of each peach, just deep enough to penetrate the skin.

Prepare a bowl of water with ice.

Place the peaches carefully into the boiling water, without overcrowding the pot, and blanch for about 30 seconds until you notice the skin of the peaches start to peel back.

Use a slotted spoon to carefully remove the peaches from the pot, and place in the prepared ice bath.

When cool enough to handle, peel the skin using your hands; it should remove very easily.

Use a knife to cut the peach along its midline. Carefully twist both halves in opposite directions to separate the pieces. Pull apart and detach the pit. Cut as desired for recipe.