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Blanching fruit to remove the skin Recipe

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This recipe for Blanching fruit to remove the skin, by , is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Allan

Category:
Category:

Ingredients:  
Ingredients:  
This works for fruit like tomatoes, peaches, and plums.
For fruit like apples and pears use a peeler

Directions:
Directions:
Fill a large pan about half full with water, bring it to a boil and remove from the heat. Gently place the fruit in the water. Leave the fruit in the water until the skin begins to split. It takes about 45 seconds to 1 minute depending on how much fruit you have in the pot. Once the skins begin to split (you can poke the fruit with a sharp knife to see if the skin splits), remove the fruit from the boiling water using the slotted spoon, and place it into ice water (the ice water is optional but does cool the fruit quickly and prevents further cooking).
Repeat this process until you have blanched all of your tomatoes & peaches. - or at least all that you want to mess with at one time! Use your hands and slide the skin off.

Personal Notes:
Personal Notes:
Be careful not to drop the fruit into the boiling water as it will splash and burn you. Mom had a strainer with a handle that fit into the pot she used for this purpose so she could just lift the fruit in and out in one easy step. If you are using the fruit raw it is important not to let it cook in the boiling water. Blanching small batches of fruit (no more than one layer in the pan) makes it easier to avoid over cooking the fruit. Scoring an X in the bottom of the tomato is often recommended so you can see when the skin begins to split.

 

 

 

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