Fruit Skins and Pits Find a Sweet New Life in the Pastry Kitchen

When you think of nose-to-tail or root-to-stem cooking, savory uses, like charcuterie or pesto, come to mind. But pastry chefs are embracing the no-waste philosophy in their desserts, and finding innovative uses for everything from fruit pits to canned chickpea liquid.

Fruits of Your Labor

A stone fruit pit might seem like the last thing you want to save, but crack one open and inside you'll find a little kernel with a lot of...