Place the peaches into a pot with the skins still attached; add the * flavoring ingredients, granulated sugar, water, white wine, lemon juice, and vanilla extract.
Cover with small lid that rests on top of the ingredients (otoshibuta drop lid), then cover with a regular lid. Boil over medium heat for about 10 minutes. Add kirsch (if available). Let cool, and infuse in the flavors.
You can easily peel the skins from the peaches. This is where you finish for compote. This time I only used 1 peach and turned it into a gelée. Use the fruit as a garnish as-is, finely chop it, or crush it.
It has turned a light color. Bring it to a boil in 300 ml of this syrup, Add the water-soaked gelatin and skinned peaches, and let cool.