Anyone have a hack for removing peach pits?
Our farmer's market has luscious peaches but they are definitely not freestone. I would like to serve them cut in half with the pit removed, but seem to always butcher the peach when I do this. They make great little desserts with a dollop of creme fraiche and a generous drizzle of honey.
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Using gentle pressure, I would still use north to south. I think the pit comes out easier.