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Home Cooking

Leaving pits in canned peaches


Home Cooking 4

Leaving pits in canned peaches

Redbone | Jun 25, 2006 03:27 PM

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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