I vaguely remember one of my uncles having a jar of fresh peaches "preserved" in what I kind of remember as white wine. I think the peaches were halved and pitted and then simply stored in the wine.
Am I on to something or was he just trying to make his cheap wine taste better? If I'm right about this, what kind of wine should I use? Should I add sugar or maybe a simple syrup? How long should they sit/marinate? Just a shot in the dark. If anything, it'll make my cheap wine taste better.