The first step is to get the ripest peaches. They should have a strong fruity fragrance and should yield to light pressure at the stem end only. 

Rinse the peaches under cool tap water and gently scrub off any grime or dirt. 

Use a sharp knife to make a small x on the bottom of each peach. This makes it easier to remove the skin. 

Bring a large pot of water to boil and then use a slotted spoon to carefully lower the peaches into the pot. Let the peaches sit in the hot bath for about 30 to 60 seconds.

While the peaches are in the pot, fill a bowl with ice-cold water and then use a slotted spoon to lower the peaches into the bowl. 

Let the peaches cool for a while and then use a knife or your fingers to peel the skin from each peach.

Cut the peeled peaches into halves around the pit and gently twist each half of the peach to expose the pit. Use a knife to pry the pit out of each peach.   

Cut the peaches either into quarters or thin slices. I prefer cutting them into small chunks.

Mix one part lemon juice in 4 parts water and toss the cut pieces or slices into a water and lemon bath.