Just throwing this out there off the top of my head. If I was going to use something like that, I would start with trying to figure out how exactly I wanted it used. It could be used as a liquid attractant, thickened by itself to create a base, added to another base to thicken it, etc... Knowing what I am aiming my end product to look like helps set the stage for how I'm going to get there- backwards planning, if you will. Heck, if you are torn between two different ideas, split it in half and try both ideas. If I were trying to make a peach type base, I'd probably puree the peaches and then possibly add some of the juice from the can. If you get a little too runny, you can experiment with thickeners/emulsifiers until you find the product that gives you the consistency that you desire. If you were seeking a liquid product that you could use with a flip top bottle or maybe a Boston round, I'd maybe add more of the juice to the fruit puree and keep going until it's liquid. One concern I would have is holding the peach (or any fruit) at the desired state. When I made wine, I remember using potassium sorbate to stabilize the wine and inhibit the yeast from starting a new fermentation.
Sorry that I was all over the place with that but you got me thinking about how I would approach that.. and again- that's just off the cuff without any research. I'd be surprised if there wasn't something in the archives from someone with much more experience.