I did apricots and I did peaches.

[The Baker]

I did apricots and I did peaches.
In comparison the peach kernels were so little they weren't worth using.
I am just using the apricot kernels to make amaretto, and I will add some alcohol which the kernels have been macerated in to my apricot liqueur.

If you macerate the peaches in alcohol you have peach schnapps. Nice, too.

But then when you pour off the schnapps you have this fruit with the nice peach flavour still in it.

You can layer the fruit with sugar in a sealed container. The sugar will draw the alcohol and flavour from the fruit by a process of osmosis.
You can pour off the 'juice' and repeat the process.
Then you can, if you want a delicious peach liqueur, blend the sweetened 'juice' with the schnapps. Beautiful.