We have had great luck in the past with Trader Joe's stone fruit, but not this time. I am stuck with 8 or so very hard (but flavorful) peaches. They have the texture of a crisp apple. I macerated one overnight (with just a tiny sprinkle of sugar) and the slices are marginally softer, but still crisp.
I'd like to use them in the recipe for Marian Burros' Plum Torte. Do you think I should slice the peaches in largish slices and poach the slices with a bit of sugar and water to see if that will soften them a bit before I use them in the Torte recipe? Or should I abandon this idea? I don't think I'd like this torte with crunchy fruit.
Thanks in advance.