Bring a med-large pot of water to a boil. The water should completely cover the peaches. It is almost 2 liters for 3-4 peaches.
While the water is boiling, prepare an ice water bath for shocking the peaches to avoid them cooking: fill a large bowl with cold water and ice, set aside.
Make a shallow “X” sign on to the bottom of the peaches.
Place peaches in boiling water for almost 20-30 seconds to 2 minutes depending on the ripeness of the peaches to loosen their skin. (Please read the notes below in the recipe card).
Remove the peaches with a slotted spoon so you won’t be taking any hot water. Place the peaches into an ice water bath to stop cooking. Let them stay in an ice water bath for almost 1 minute.
You can remove the skin with your hands or use a pairing knife if needed. The sign “X” you made will let the skin easily removable. You can also peel from the very top. Pull a small part from the top with your fingers, it may easily come off. Then you can start to peel with your fingers.
If you want to pit the peaches, using a sharp knife cut the peaches from middle top to bottom. Your knife should be touching the pit while doing this. Then hold the peach with your hands and gently twist it to separate the halves. Using your fingers or a knife, remove the pit.