They are nearly identical in shape and color, but peach skin has a soft fuzz and nectarine skin is smooth. Variations in color don’t matter much, but there are two broad categories of peaches and nectarines based on how much the flesh clings to the pit: freestone and clingstone. Both are good; freestones are certainly easier to cut up.
Preparing: Rinse, peel if you like, and eat. To pit, halve vertically; twist the halves, which will either come completely free of the pit (freestone) or leave a fair amount of flesh on the pit (clingstone). To peel, drop into boiling water for 10 to 30 seconds, just until the skin loosens; plunge into a bowl of ice water; remove the peel with your fingers and/or a paring knife.
Other fruits you can use: peaches and nectarines are interchangeable; apricots, plums, mangoes
This is a minified version of my good friend Logan's grandmother's recipe, and it's simple enough to be adjustable to fit your cravings. The top is like cake, the center is moist and luscious—Logan thinks the secret is the drizzle of peach syrup, and I think he might be right.
Filters
