Firstly, good news, pleased to hear that my recipe had been very much enjoyed.
This is a tradtitional Bordeaux and northern Spanish, La Rioja dessert ( and huge industry too in Jar goods ) for centuries as of course, to prevent the fruit from over ripening and becoming un-usuable.
Yes, in Áragon, peaches are marinated and cooked in white or red wine as you can see in foto however, it is unusual in the La Rioja region, due to this area being a predominately red wine Designation of Origin. Calanda peaches are from a village called Calanda, Áragon, northeast of Madrid 3hrs.
I have a Le Cordon Bleu recipe too, the Bordeaux wines are implemented.
Peaches: there is an Aragonese peach called CALANDA which does not have the Fuzzy exterior and thus, these are not normally peeled. However, in La Rioja it is commonplace, that Spaniards on the whole Peel All Fruit. Maybe less common in USA and Northern Europe etcetra ... Spaniards even peel apples, pears, nectarines, peaches etcetra.
I have even been surprised that they peel white grapes ( 12 served for midnight to celebrate New Year 12am with their Cava or Champagne ) and create seedless for this special celebration ...
Perhaps, it is a custom that had begun years ago for sanitary purposes ... Personally grape skins contains some wonderful oxidents for skin care and health.
This is up to Home Gourmet or Chef as to whether he or she wishes to provide the fiber and texture or have a more delicate fruit consistency.
Thanks for feedback and input.