I'd be surprised if it doesn't turn out bone dry and very tart with peaches in there, not to mention the likely Brett. If still in the fermenter, leave it alone for another month or two and see what happens. If it's kegged, you can still wait and see if/how it mellows with age. I don't think it will stay sweet unless you killed off the yeast with chemicals or pasteurization.
Last gravity check I took was three weeks ago before taking of the yeast and was at 1.002. It tasted like uncarbed, tart champagne to me. It is in the keg so I am curious to see how it develops as it carbonates. Unless something changes considerably, this is likely just a placeholder until my current fermenting beer is ready to go.
I am still surprised by the lack of character from the infection at this point. I think it might be giving it a strange mouthfeel but nothing in the way of flavor.