The peaches you select should be ripe but still firm. Don't peel with a knife. Make a pot of boiling water and keep a bowl of ice water on the side. Dip peaches into boiling water, carefully with a slotted spoon. Turn once, cooking only for 1 minute. Remove and plunge into ice water. Make a slit in the skin near the bottom of the peach. Using your paring knife, pull the skin off the peach. It will come off very easily. Discard the skin. Let the peach cool. Slice and remove the pit (which should be discarded).