Dip it in boiling water and nudge off the skin-sometimes you can rub it off with a towel and sometimes you have to scrape and pull with a knife. You may have to slit the skin to have an edge to grab.
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Cooks.com is a great site for tips like this, and also tried-and-true recipes. It's my go-to.
Score the skin in segment like shapes round the peach, blanch in boiling water for two to four minutes. The skin should peel off mega easy in the strips.
I usually find about a minute sufficient, but it depends on the size of your pot of boiling water (and whether adding the peaches causes the temperature to drop below boiling.) I usually do this in my big canning pot just prior to canning a big batch of peaches, so the large volume of water means it stays boiling despite dumping in a bunch of peaches.
Also, a small (~1 inch) "X" at the base of the peach is generally enough to get it started. Just do a couple of test runs to see what works for you - the skin should peel off extremely easily.
If you're making a pie, leave the skin on! At the right time of year (Not now, usually in August) you can get 2 or 3 different types of peaches and the skin only makes it better in a pie. Just my humble opinion, if you need a tester when you're done, I'm definitely available as a pie tasting consultant. :0)