As explained by The Kitchn, u003ca href=u0022https://www.thekitchn.com/whats-the-difference-between-peaches-and-nectarines-221699u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003enectarines and peachesu003c/au003e are – genetically speaking – practically identical. Nectarines simply have a recessive gene for smooth skin. They may also (but not always) tend to be a bit smaller and firmer in texture than peaches. Both fruits are available in yellow and white varieties, and in freestone (the pit easily separates from the flesh) or clingstone (the pit and flesh cling together and need to be cut apart) varieties. I've always used the two fruits more or less interchangeably, depending on which one looks best at the market (refer to how to choose a great peach in the article above). Either will work nicely in this recipe!