How to prepare peaches and nectarines

Choose the best tree ripened fruit. Most farmers markets will allow you to sample their fruit. Make sure its’ ripe and gives to the touch - the skins of unripe fruit will cling.

Bring a pot of water to the boil--enough water to cover the fruit by at least an inch. Cut an x in the top and bottom of the fruit. This will help the skin slip right off. Have a big bowl filled with ice and water.

Slip the fruit, about 4 at a time, into the boiling water - more than that will lower the temperature too much. The skins should begin to separate where the cuts were made. After one minute, use a slotted spoon to lift the fruit into the ice water. Let cool for about 3 to 4 minutes and peel the skin by hand.

Bring the water back to the boil and repeat with remaining fruit.

Slice around the fruit in the x you have already made and twist the fruit to separate the halves. (About 1 in 6 fruit does not seem to want to separate so smoothly. That's why it is always good to make extra).

Wiggle and work out the pit with your hands or slice the pit half again if need be. Cut each fruit half into 6 slices for thick, juicy fruit flavor, as the fruit will bake down if cut thinner. Use as directed in the recipes.

For freezing, place the prepared slices on a parchment lined baking sheet and freeze, uncovered, for at least 4 hours or overnight. Once frozen, toss them in a ziploc bag, double bagged if you plan to freeze them for more than 2 months. Do no thaw before using--the juice holds all the flavor!