HOME > Chowhound > Home Cooking >

Discussion

Leaving pits in canned peaches

  • 4

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...

  1. Click to Upload a photo (10 MB limit)
Delete
    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?
        Thanks!