Use Peach and Nectarine Pits for Infused Syrups and Vinegars [Food Hacks]

The crew at Bon Appetit explain that stone fruit pits (like peaches, nectarines, and plums) are far too valuable to just be tossed in the trash once you've eaten away the delicious fruit around it. To preserve their delicious flavor long after stone fruit season has passed, save the pits and use them in simple syrups or infused vinegars that last all winter long.

We're getting to the end of stone fruit season around here, and with it comes the last good batches of peaches, nectarines, and plums before the winter sets in. Before you toss out those pits, Bon Appetit has a few ways to make use of them in dishes you can make now or save for later. The specific ideas that caught our eye are the pit vinegar, which just requires a few pits and some champagne vinegar (and 3 weeks of infusing time,) and the simple syrup, which requires pits, sugar, and water and offers a more immediate flavor reward.

It's worth noting that stone fruit pits do contain low levels of amygdalin, so don't go crazy and stick to the recipes to stay safe. Aside from that, it's a great and easy way to turn something normally considered trash into culinary treasure.

How to Cook with Stone Fruit Pits (Yup, Keep Them Away from the Trash Bin) | Bon Appetit

Photo by whitney.

Source: http://feeds.gawker.com/~r/lifehacker/full/~3/Uv46mHSdJKM/use-peach-and-nectarine-pits-for-infused-syrups-and-vinegars

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