going to flame peaches - blanch first?
i am going to flambe peaches tonight - i found a recipe that says to blanch it, peel, and cut into wedges before cooking in skillet with butter and sugar.
what happens if i don't blanch? will it stay too hard?
is it an absolute must to blanch first?
Depends on the ripeness of your peaches. If you have a really soft and ripe peach and you don't mind the skin, then you can just cut it up and sautee it and flambe away.
Blanching helps with peeling, just like a tomato. And if you don't care about the skin and then you don't have to do it.
Like the other poster said, blanching is to help with peeling the peach. If you make a superficial cruciate incision on the bottom of the peach before you blanch, peeling is even easier. Same technique is good for tomatoes.
thanks for the responses - i did blanch them and it peeled perfectly and they flambeed really nicely.
thnk you for the tip