Pete’s “This Sauce Is The Pits”
This is a simple crème anglaise that is infused with the crushed stones from any stone fruit. I collect cherry pits as well as apricot and plum stones in a bag in the freezer until I am ready to make this sauce. (Peach pits are tough to smash with a hammer so I usually avoid them.) I infuse the milk with the crushed stones and then strain it all out be…
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