Don’t just throw away the pit the next time you munch into a stone fruit. The crew at Bon Appetit explain that you can maintain that flavour by saving the pits and use them in syrups or infused vinegars.
Photo by whitney.
Among the easiest ideas at Bon Appetit are pit vinegar, which just requires a few pits and some champagne vinegar, though you will need six months of infusing time. For a faster reward, try the basic syrup, which requires pits, sugar and water.