Food - Drink
Why You Need To Stop Throwing Out Peach Pits
By SYLVIA TOMCZAK
Whether baked into pies, layered onto crostini, tossed into salads, or blended into a cocktail, peaches are great. However, while the flesh is often the most prized part of the stone fruit, there are a couple of creative ways you can incorporate peach pits into cuisine.
Peach pits can be used in one of two ways: either as is or cracked open to reveal the kernel inside. The core, which is also referred to as a noyaux, is commonly used to flavor marzipan and almond extract after roasting due to its flowery and nutty scent.
The best technique, according to Bon Appétit, is to infuse them into dairy products, liqueurs, or even vinegar for a delicate, nutty aroma and faint peachy flavor. Peach pits are the obvious choice if you want to give whip cream, gelato, almond milk, or brewed tea a new flavor.