For some soft fruits, like tomatoes, peaches and plums, you can slip the skins.  You do this when you want a smoother surface than you can get by pealing with a knife or a vegetable peeler.  You also waste none of the fruit when you slip the skins instead of pealing. 

Bring a pot of water to the boil.  With the tip of a small sharp knife, cut a small cross in each end of each piece of fruit to be slipped.  Using a pair of tongs, place one or two pieces of fruit in the boiling water.  Leave for about forty to forty-five seconds, then remove from the boiling water and place in a bowl of ice water.  When they are cool enough to handle you should be able to easily remove the skins.  If your peaches are extra ripe, do not leave them in the hot water quite so long.  If they are under ripe they will require a bit longer.   Do not put more fruit in the boiling water than you can peel quickly.  Once they have sat for a bit, they are quite difficult to peel.