I didn't peel my peaches. Can't see any reason to peel plums, either.

Linda

thank you Linda!

I can't stand to get peach skin in my mouth...nectarine or plum skin is OK...but not peach!
But if you don't mind peach fuzz....

Stacy I wouldn't peel the plums but like Linda I don't like peach fuzz and would never eat a peach that wasn't pealed. Cooked or uncooked. If you are making this to serve to guests I would peel the peaches.

Ann

thanks Linda and Ann - that makes sense.

I haven't made the torte yet but, interestingly enough, the peaches we get anymore are not fuzzy like they used to be. After you wash and dry them they are relatively smooth and I eat them unpeeled....something I would never have done when they were fuzzy.

Maybe you have nectarines instead of peaches. They taste pretty much the same except no fuzz. I never buy or eat peaches, just nectarines, exactly for that reason.

Nope, I know peaches.

Jude your peaches are just bald!

Stacy thanks for asking the question I always wondered too!

Jude, I agree, the average peach isn't as fuzzy as it used to be. I had to always wash and eat it wet so I didn't taste the fuzz! I think the Saturn (doughnut) peaches are still pretty fuzzy though. I love nectarines and truth be told, I prefer it to a peach!

DH is in love with the new black velvet apricots. They'd look great in a tart!

I'm in love with the Ranier Cherries. Just had them for the first time this week. Already gone thru two containers of them and bought another one today. Somebody Stop me!

Shaun, I'm loving them too!

Shaun, you may be right...however they're not shiny like "bald" usually is:-). And I love Ranier Cherries too, but to coin an old phrase..."they're higher than a cat's back". I usually buy a small handful at a time. I just went to Fresh Market today and if I hadn't just eaten, some of them would have come home with me. We love the Brioche from there also and so far what I've made is not as good. They display their produce etc. so well.... it makes you spend money for sure. Of course I'm all about food and if I didn't have to deal with canning tomatoes in salsa or something tomorrow I'd make that torte. We have fresh peaches from SC.

I've never peeled fruit, peaches or otherwise, for this torte. With peaches, however, I think it would depend on your local fruit. I just had a peach tart from Stork's in Queens, and the peaches were not peeled. The skin was a bit thick, but still wonderful.

I have found that once peaches are cooked/baked, there really is no more "fuzz".

Guess peach fuzz has never bothered me.

Linda

Stacy, thanks for asking this. I made it last night and didn't know, so went ahead and peeled the peaches and plums. I think peeling the plums was a waste of time (and fruit!!) in the end. The peaches were pretty fuzzy, so I might continue to peel them.