Quick and easy to do when you have a glut of peaches.
The second year we had our garden we had a fine crop of guignes (wild cherries) which we used to make guignolet, an aperitif made from cherries and rosé wine, with added alcohol and sugar. It’s a bit sweet for our tastes, and five years later, we still have a stash of bottles under the stairs and need to find ways of using them up. Here’s a good one, rather similar to Cherries Jubilee.
If you don’t have guignolet available, you’ll just have to use your imagination — maybe Dubonnet would be a good substitute.