Some like to sprinkle the peaches with sugar before submerging them in the pale nectar. In place of added sugar I try to find very soft, very ripe fruits, loaded with natural sugars.
If the fruits are allowed to soaked in the wine for a few hours, they will become deliciously soft and soused. If it is somewhat more of an afterthought, fruits quickly plunged and served are still delicious.
We added a few black raspberries and a sprig of mint to this glass. Sprigs of thyme would also be a treat.