Today I made up a huge batch of peaches and pears for R. I cooked both by blanching them in boiling water for 5 minutes and then running cold water over them to cool them down enough to peal the skins off.
The skins came off so beautifully! I haven't had much success in the past with pealing skins off of stuff... like when I first roasted butternut squash and went to scoop out the "meat".... well it was a disaster. I think I had let them cool TOO much... so make sure you go ahead and get the skins off while the fruit is warm!
The pear skins came off well too. I pealed them over a bowl to catch a lot of the juices that were running off while I was pealing them. Don't want to lose the good stuff!
Also, the pits came out so much more easily than pitting a raw peach. Last time I did peaches I cut them into chunks and did a little simmer... this way is a lot more streamlined!
I felt that I was able to get a lot closer to the core of the pears than when they aren't cooked. You can see how little pear was left in the middle!
R is doing wonderfully with textures so this time I just mashed them up with a potato masher instead of pureeing with the blender.
7 pears for $3.47 = 34 oz mashed up!
9 peaches for $2.87 = 49 oz mashed up!
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