Recipe Station

1.) The Paper Bag Method

To speed up the ripening process in peaches, place them in a loosely sealed brown paper bag on the counter. The peaches give off ethylene gas — a natural hormone present in fruits and vegetables — which is then trapped inside the bag, causing the fruit to ripen faster. You can do this with a plastic bag in a pinch, but plastic doesn't breathe as well as paper, so you run the risk of moisture collecting on the peaches causing them to rot.

Keep in mind that once ripe, peaches should always be refrigerated and used within a few days (although they'll taste better at room temperature). Ripe peaches have a sweet fragrance, are soft to the touch without being mushy, and have a golden undertone. This also works for apricots, nectarines, avocados, bananas, kiwi, mangoes, pears, and plums.

2.) The Linen Napkin Method

In my attempts to scour the Web for advice on how to ripen peaches quickly, I found that many contradicted themselves. Some sites said to put the fruit in a paper bag to trap the ethylene gases (see above), which would speed ripening; other sites warned that moisture would collect inside the bag and rot the fruit. So I did what anyone would do…I asked my mom.  I laid the peaches on a kitchen towel and covered them with another towel. I figured the towels would contain enough of the fruit’s gases to ripen them, while still allowing any moisture to evaporate. After two days, when the unmistakable scent of peaches permeated my apartment, I felt it was safe to check on them. They were perfectly soft without being mushy and wonderfully peachy tasting—not a rotten spot in sight.

She advised a sort of alternative twist on the paper bag so I did as instructed, I laid the peaches on a kitchen towel and covered them with another towel. The towels can contain enough of the fruit’s gases to ripen them, while still allowing any moisture to evaporate. After two days, when the unmistakable scent of peaches permeated my kitchen, I felt it was safe to check on them. They were perfectly soft without being mushy and wonderfully peachy tasting—not a rotten spot in sight.

So this last tip is one that everyone who makes jams should pay extra attention to.

3.) The Poach Method

1. Cut the fruit in half and remove the stone or core. If desired, peel your fruit before cutting it. (The skin on apples and peaches will also loosen during cooking and can be discarded later.)
2. In a saucepan big enough to hold your fruit, bring your poaching liquid to a boil, adding any extra spices. Use enough poaching liquid to cover your fruit.
3. Reduce the liquid to a simmer and add your fruit. Poach until the fruit is soft and can be easily poked with a skewer. Cooking time will be anywhere from 10 minutes to 45 minutes, depending on how ripe your fruit was, to begin with.
4. This fruit can be eaten right away or you can refrigerate it in the poaching liquid overnight. The fruit will continue to absorb the flavors of the poaching liquid, and the flavors will be more intense the longer it sits.

Source: TipsHero