As with those deadly black beans, cooking the pits causes a breakdown of the harmful substances and renders them safe for consumption, which is why your game of Clue doesn’t come with tiny pewter noyaux along with the wrench and candlestick. The French toss ‘em after they pluck out the kernel, Americans pitch them after eating the fruit, and Brave Tart thinks they make a great case for saving the best for last.Peach pits (and apricot and cherry pits) are , please, please, please don’t throw yours away.Sharing a single recipe for pits (peach or otherwise) can’t cover the scope of their use as an ingredient. So rather than give you one measly recipe, I’ll cover the technique instead.You just need one peach pit for every two ounces of liquid (eight pits per pint) and a little time.Whack ‘em up with a hammer or break out your fancy nutcracker, open up the shells and pick out the kernels. · prpltrmpt · Aug 15, 2012 · AM As one of the cyanide alarmists, I’m delighted by this post.Roast the kernels/noyaux another 15 minutes to make sure you’ve destroyed the amygdalin, then use the noyaux as you would any roasted nut. Magical recipes, thrifty baking and no reason to accuse Colonel Mustard, in the kitchen, with the peach pits… I need more pits than I have peaches right now to do all of the experiments I’d like to try. I’ve been fed raw kernels from apricots before, and I am not dead.You don’t even have to crack the pits open to extract their flavor, which makes them a lot less annoying to harvest than the noyaux. Like vanilla beans, you can steep the pits in any liquid to transform whatever recipe you like into something a little more magical.Steep the pits in water and then use it to make tea or sorbet. Flavor the dairy for panna cotta or ice cream or toss the pits in the pot with your next batch of steel cut oats.
If you can pair the final product with something you make from the fruit itself, all the better (people wage wars over things less amazing than peach pit ice cream over peach pie).
Using these things satisfies my deep seated urge to save, but since it keeps food cost down, an official part of my job, no one judges me for it.
Beyond that, I love the unexpected creativity these “bonus ingredients” inspire, the new life they give to recipes I’ve made a hundred times before.
Since I couldn’t explain the situation in 140 characters, I promised to blog about it and here I go.
Peach, apricot, cherry and plum pits all contain a delicious little almond-flavored kernel inside their hard shells.