Peeling those little peaches that I posted about yesterday turned out not to be a difficult task at all. I blanched them for a minute or less in boiling water in a wok. Then I plunged them into cold water. When they were cooled off, the skins just slid right off.
In fact it was so easy that I quickly went back outside and picked up another two or three pounds of peaches that had fallen to the ground under that same tree. In all, I ended up with nearly five pounds (2.25 kg) of them.
The harder part of the job was cutting each peach all the way around so that I could pull them apart and remove the pits. The peaches were so slippery that if I wasn't careful or lucky, they would squirt right out of my hands and fly across the room!
I took as many peach halves as would fit on a tray, arranged them as you see, and set the tray in the freezer. Now I need to go put the frozen pitted peach pieces in a plastic bag for storage. They'll make good tarts or pies. With the rest of the peeled and pitted peaches I prepared compote.