Honestly I prefer them over freestone for flavor but that is a personal taste thing. Yes you can get attractive slices and quarters with a bit of trimming with a very sharp paring knife once the stone is removed.. Halves, not so much. Shape prevents trimming.

Dave

edited to remove wrong link

This post was edited by digdirt on Wed, Aug 13, 14 at 15:38

They are a real pain to can as you would freestones. It can be done, but there's more work involved, and you will loose more of the "meat" of the fruit. No real trick; just use a good knife.

Beauty is in the eye of the beholder, unless you are a taster so then it makes no diff for the look of them! Clingstones have a much better flavor so why are you concerned about beauty and "perfect" slices? You are blessed to have such a tree so no apologies are necessary when it comes to the taste. Lumpy, bumpy, sorta ugly is all relative if you do it right. Make pies, tarts, and muffins and/or dehydrate them and serve them as they are with no apologies for imperfect "so they say". A Buble song says, "close your eyes, let me tell you why, think you are one of a kind".

Nancy