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Heat the oven to 350°
Using a hammer, gently tap the sides of each peach pit until the pit opens up. Extract the kernels (noyaux).
Put the kernels on a silicone baking sheet and roast them in the oven for 10 minutes.
Let the kernels cool for another 10 minutes. Once cooled add the kernels and the spiced rum to a blender. Blend on high to chop up the kernels, this does not need to be smooth. It will still be chunky.
Pour the rum kernel mixture into the jar and tighten the lid.
Store the noyaux extract at room temperature for 3 months. Give the jar a good shake every day or so to mix.
After 3 months, strain the kernel chunks from the extract. Pour the extract into a clean jar and there you have it noyaux extract!