Bring a large pot of water to a boil.

Use a sharp knife to cut a small “X” or criss-cross on the bottom of each peach.

Carefully place the peaches into the boiling water for 30-60 seconds.

Transfer immediately to an ice bath (a large bowl filled with ice water).

Once cooled, gently rub the skin with your fingers, it should slide right off.

Peel (using the blanching method) and slice peaches into wedges.

Spread slices in a single layer on a parchment-lined baking sheet (flash freezing).

Once solid, transfer to a zip-top freezer bag or airtight container.

Label and store in the freezer for up to 12 months.