You will have to think about your recipe, as peach does not leave a lot of flavor in alcohol. For instance, in Belgium there is no peach lambic. Apricot yes, peach no.
Yeah I know peach comes out very subtly post-ferment, if I recall someone mentioned that about 3-4 pounds per gallon was recommended I think in the Wheat book. I have access to plenty of fruit, I want the fruit to be a solid note but not overpowering. Might combine some puree with some fresh and frozen fruit.