Apricot production has been hard hit in CA by rain. A vendor told my husband yesterday that almost the entire crop of my favorite apricot, the wonderful Blenheim, was ruined.
So- the remaining crop is really pathetic looking. And Blenheim's, in general, are never going to win prizes for their beauty. The fruit is fine but at least a third of our case has very tough, pocked skin.
I would normally never peel an apricot for baking but I have to do something with these. I hate to use a food mill on them and the boiling water method sounds like a huge pain.
Does anyone have any experience with peeling apricots?