I've got a bunch of cherries and a crappy cherry pitter. This only means one thing: I'm not preserving any fresh cherries as they wrap up for the season, unless I find a way to preserve them with their pits intact. Only problem is, all the cherry recipes I've seen (cherries in cognac, cherries in Genépy de Alpes, cherries in syrup, etc.) all call for pitted cherries. Has anyone ever tried doing this without taking the seeds out? If so, I'd love to hear how it turned out. Thanks in advance!