Have done multiple peach meades, (Calhoun County Illinois peaches are fantastic: just across the Mississippi River from where I live). I would skip the syrup. Unless the peaches are canned in 100% juice, you may get a "cider-y" flavor from the corn syrup that is typically used.
Peach is such a subtle flavor, I'd go with adding a LITTLE flavor concentrate.
With fresh peaches, I typically start w/ 25 lbs in two buckets in mesh bag, squishing the heck out of it.
I add at least 50% of the honey at start and add most of the rest over the next few days when I "punch down" the fruit cap. Final honey added at first racking and final mesh bag squishing.
A pound of raisins add some tannin and flavor depth in secondary.
Peaches is good food.
Peaches en Regalia