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Jun 25, 2006 03:27 PM

Leaving pits in canned peaches

About a year ago, I found these beautiful canned (glass jar) Spanish peaches in red wine syrup at Marshalls. They were whole, skinned peaches with the pits left in, which gave the syrup a wonderful almond flavor. I'd like to replicate this product at home. I've always read that peach pits contain cyanide--so is it safe to leave them in? I feel like the texture was more appealing with the peaches left whole...

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    1. re: Kathi

      Mom's trick was to crack a few apricot pits into each batch of jam. Really enhanced the flavor.

    2. Same with apricot pits, but we save them and make a liqueur out of them every year (tastes like almonds). We're just now starting our pit-saving for the summer.

      1. Hmmmmm! What is your recipe for the liquer?