Make your summer fruits with pits stretch farther. Bravetart shares how to make flavored infusions with the pits from peaches, apricots, cherries and plums to add to cakes, sorbet, panna cotta, ice cream or even steel cut oats. Once you have steeped the pits she then tells you how to make use of the kernels from inside the pits and no they won’t posion you because the cooking process kills the amygdalin in them. Fruits are expensive, get the most out of them. Great info.