If you're planning on cooking with peaches (like I did with the peach puzzle), you'll want to peel them first. Cooking causes the skin to become rough and the texture could be unappetizing in pies, etc. However peeling peaches seems like an messy task. Ripe peaches are soft and delicate and prone to bruising. Luckily there's an easy way to get around it.

1. Bring a pot of water to boil (enough to submerge the peach fully - see note).
2. Using a slotted spoon, dip peach for 30-45 seconds.
3. Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
4. You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Note: The picture shown does not have enough water and resulted in having to continuously rotate the peach.

This method also works well for nectarines, plums and tomatoes.