Pretty as a Peach Peaches are a pastry chef's delight. Bright, nicely sweet, with a touch of tart, they bake up nicely in a variety of formats. White fleshed peaches are a favorite in my kitchen.
Peaches are best with their skins removed.
You can accomplish this quickly by blanching the fruit briefly in simmering water, immersing it in cold water and removing the skin. Very juicy peaches are good for eating straight up. For baking, the trick is to select fruit that is firm but flavorful. Too juicy and the moisture will throw off some recipes. Cut them in wedges and freeze the sections on trays.