: Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend

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I didn't see the link for the recipe, but if it calls for fresh apricots you can substitute

Peaches. Freestone vs Cling refers to whether the flesh is attached to the pit. when you slice the fruit. We get Michigan peaches in Chicago. There is no appreciable taste difference between the two.

I would skin the peaches.You dunk them in simmering water for about 30 seconds, remove and rub the skin off with a paper towel

Use peach jam for the glaze. Add a bit of lemon juice to punch up the flavor.

Some variety of plums. Look for firm fruit which the store or vendor says are sweet. For this I would use a strained orange marmalade for the glaze, again correcting with lemon juice for tartness. Plums should not be skinned first.
Nectarines. I would not skin these. I use nectarines interchangeably with mangoes in a fruit salad . For a glaze try red currant jelly. Smuckers makes a nationally distributed brand in the US but my international supermarket has several alternatives

It is a matter of personal preference but I think you should confine your substitute to stone fruits rather than apples and pears because of the different flavor and texture profiles.

Apples have a lot of pectin and can be used as a base for a glaze which is flavored with something to complement the stone fruit you use.

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If your objective is to maintain a similar color/texture/firmness, then cling peaches are the way to go. Except they are almost always found canned (I live in California and sometimes find them fresh at farmers markets where vendors come from the Sacramento valley).

I'm a fan of the pear. Bosc and Anjou will hold up well during cooking (Bartlett pears may fall apart).

Both should work well with the pastry cream and vanilla in the recipe.

If you end up using pears, consider adding just a hint of almond extract or amaretto to the pastry creme.