Now that we’re toward the end of summer, you’ll see pretty low prices for stone fruits before they go out of season. Peaches and cherries, for example, are lovely to enjoy on their own, in pies, or in a nice batch of sangria (yum!), and guess what – the pits don’t have to be thrown out when you’re done with them.

There’s apparently a bad myth about stone fruit pits being “poisonous” but according to chef Brad McDonald of Governor in Brooklyn:

They actually infuse very well into any kind of fat. It’s a matter of crushing them–they give a similar flavor as almond extract.

And according to chef Jamie Bassinet of Toro and Coppa in Boston:

I realized that the pits had this great peachy aroma. So we let it infuse into the liquor and the vinegar, and it tasted so much better than when we’d used the whole fruit.

Check out some cool (and really easy) recipes to try out with your leftover pits:

Stone Fruit Pit Vinegar Syrup

Put 1 cup worth of stone fruit pits into a clean glass jar. Cover with cups of champagne vinegar and shake well securing the lid tightly. Leave the sealed jar at room temperature in a dark place place for 3 weeks.

When it’s ready, you can use this flavored vinegar for salad dressing, sauce for fish, or anything you can think of. Store your vinegar in the refrigerator for up to 6 months.

Stone Fruit Simple Syrup

Simple syrup is an essential ingredient in a lot of cocktails and compotes. To make a nice flavored simple syrup, place 1 cup of stone fruit pits and 2 cups of water in small saucepan. Bring this to a boil, then remove from heat and let cool. Transfer the liquid and pits to a bowl and allow to cool overnight in the fridge. Strain the mixture before using, but store it in the fridge for up to 3 weeks with the pits in the syrup for the best flavor.

To learn how to make a simple cherry pit glaze or a cherry kernel cryme anglaise, head over to Bon Appetit’s How to Use Stone Fruit Pits.