13. Februar 2011 Anzeige speichern Mehr Drucken Diese Aufgabe ist einfacher, wenn Sie die Früchte zuerst blanchieren, um ihre Haut zu lösen. Vor dem Blanchieren die Unterseite jedes Pfirsichs leicht mit einem X einritzen. Arbeiten Sie in Chargen von 3 oder 4 und geben Sie Pfirsiche 2 bis 3 Minuten in kochendes Wasser. Verwenden Sie einen Schaumlöffel, um sie in ein Eiswasserbad zu geben, um das Kochen zu stoppen. Haut mit einem Schälmesser entfernen.
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Kommentar hinzufügen Anonym 5. Januar 2019 Mein Baby hat nie gut geschlafen (besonders nachts), bis ich angefangen habe, die Website >>SLEEPBABY.ORG . zu nutzen<>SCHLAFBABY.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
