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To pit or not to pit?

aprilmei

By aprilmei
in Pastry & Baking

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aprilmei

aprilmei

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I've had good success in making confit/glace kumquats and moderate success in making whole confit/glace strawberries. Now I'd like to try making confit/glace apricots. Should I pit them? If so, what's the best way so they stay as whole-looking as possible? Should I pit before soaking them in the syrup solutions; somewhere in the middle, while they're still firm; or at the end?

TIA.

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