13 février 2011 Publicité Sauvegarder Suite Imprimer Cette tâche est plus facile si vous blanchissez d'abord les fruits pour détacher leur peau. Marquez légèrement le fond de chaque pêche d'un X avant de blanchir. En travaillant par lots de 3 ou 4, ajoutez les pêches à l'eau bouillante pendant 2 à 3 minutes. Utilisez une écumoire pour les transférer dans un bain d'eau glacée pour arrêter la cuisson. Retirer la peau avec un couteau d'office.
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Ajouter un commentaire Anonyme 5 janvier 2019 Mon bébé n'a jamais bien dormi (surtout la nuit) jusqu'à ce que je commence à utiliser le site Web >>SLEEPBABY.ORG<>SOMMEIL.ORG<< - sorry, you can't post links here so you'll have to turn it into a normal link :) Best of luck to you and your family! Anonymous August 25, 2018 These instructions worked perfectly. I had beautiful large local peaches that were quite ripe. I blanched for 2.5 minutes. Then plunged into ice water to stop the cooking process. It is important when you are trying something for the first time to do a test first. Test one peach for timing. Why would you blindly risk all 6 peaches without checking first? All peaches are not alike. Different sizes, different degrees of ripeness, different varieties. A little common sense will save a lot of aggravation. Good thing they were local peaches- you can go get more and try again. Anonymous August 19, 2018 This is way too long for just peeling the skin. I just ruined 6 beautiful fresh local peaches by doing this. I will be blanching for maybe 30 seconds next time. I followed the recipe to a T for 2 minutes and then put the peaches in the ice bath and I have gross mushy peaches. Advertisement
