Get a medium-sized pot of water up to a rapid boil.

Prepare a bowl of ice water.

With each peach that you intend to peel, slice a cross into the skin at the tip opposite the stem end.

Plunge each peach into boiling water for about 20-25 seconds, then remove and transfer to ice water. You can blanch several peaches at once, just don't overcrowd the pot to the point that the temperature of the water drops drastically.

When your peaches have been chilled, the skins should be easily peeled away, starting at the sliced end. The process may need to be repeated with a reduced time for those peaches which are still difficult to peel.