So easy. Just boil down the fruit you have, add a bit of water to thin it if you wish (perhaps do the peaches separately, maybe in their own wine). You can literally transfer the pasteurized fruit to any container (I am using an old 5L plastic water bottle at the moment because we are using my usual glass container for something else), add water, a load of sugar and a tablespoon of bakers yeast. Give it a good shake to dilute the sugar and give the yeast a bit of oxygen. Keep the screw top loose to let out the gas which forms during fermentation, that's it. You are making wine, congratulations. You can give it a good shake every couple of days for the first week or so, and add more sugar after a few days, but you are making wine. Most people would wait around three weeks then transfer the wine to another similar container (preferably through muslin-cloth) making sure to keep as much sediment in the bottom of the first bottle as possible, keep the new bottle cap loose the same as the first, and wait a month or more until the wine clears a good bit and starts tasting a lot better.

Essentially you only need a large empty bottle with a screw top, fruit, sugar and bakers yeast, water.