13 de fevereiro de 2011 Anúncio
Essa tarefa é mais fácil se você escaldar as frutas primeiro para soltar a casca. Marque levemente o fundo de cada pêssego com um X antes de escaldar. Trabalhando em lotes de 3 ou 4, adicione os pêssegos à água fervente por 2 a 3 minutos. Use uma escumadeira para transferi-los para um banho de água gelada para interromper o cozimento. Remova a pele com uma faca.
Comentários Adicionar comentário Anônimo, 5 de janeiro de 2019 Meu bebê nunca dormia bem (especialmente durante a noite) até que comecei a usar o site >> SLEEPBABY.ORG<>SLEEPBABY.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