Whenever I see ugly peaches for sale at a steep price, I think of poaching them for a quick summertime sweet. It’s quick and easy old-fashioned cooking. If you're like me and used to long for the canned peaches that went into the fruit cocktails that our moms made in the 1970s, this is the adult version.
Super ripe peaches are relatively easy to peel with a peeler or even your fingers. I got these at our local farmer’s market last week. There were the “rejects” at an organic stand where the “best quality ones” were being sold for $3 per pound. My uglies were $1 per pound. I selected four, imagining that they’d fit into a small pot at home.
The peaches were freestone or semi-freestone, meaning that the pit pulled away easily from the flesh; such peaches are great for cutting up for pies and the like. You can use clingstone but it may be hard to halve and remove the pit, a step I take to hasten the poaching process. Most commercially sold peaches are freestone or semi-freestone.