BobL, your Dad's fruit in vodka sounds like the cordial I make most summers, which is always delicious but often results in fruit fit only for the compost heap once the liquor is tapped off. I have never made it with peaches (why not? good question); so far, I have used only raspberries or sour cherries. The osmotic process that pulls the juice into the booze reduces raspberries to tasteless pulp, but sour cherries are high enough in cellulose to retain some structure even after six months of maceration, so they are good with yoghourt or ice cream.