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Brown paper bags are perfect for ripening peaches. The fruit releases ethylene gas naturally, and the thin paper traps the gas without also trapping moisture. Plastic bags on the other hand, cause peaches to ripen too quickly and then rot. Place the unripe peaches into the bag. For added ripening powers, place a banana or apple into the bag with the peaches. These fruits give off high levels of ethylene gas and will cause the peaches to ripen faster. Leave the bag in a dry area at room temperature for 24 hours. The number of peaches and the original ripeness will determine the total amount of time to ripen the peaches fully. After 24 hours, check your peaches to see how ripe they are. If they give off a soft scent and are slightly soft to the touch, then they are ripe and ready to eat. If not, then replace them in the bag for an additional 24 hours. Repeat this process until they are ready. If they are not ripened, leave in for another 12-24 hours. Once all your peaches are ripened, they are ready to eat! They are good stored at room temperature for several days, but can be kept longer when placed in the fridge.