I'm making fruit wine these days:
But I've never worked with peaches, they don't grow this far north.
What you are planning on doing looks like it should work well, but I would leave the fruit in the fermentor during the first half to 3/4 of the fermentation. The alcohol will extract more flavor. Punch the fruit down daily to make sure it gets mixed well.
After fermentation give it a LOT of time to clarify, and consider using finings after a few months.