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Chunk up the nectarines into rough pieces — no need to peel. If using peaches, peel them first.
Add to a large, clean jar along with the stones.
Add the sugar, vodka and vanilla, then pour over the wine.
Give everything a gentle stir to help dissolve the sugar, seal the jar and store in a cool, dry place for at least 2–3 weeks.
Strain through a cheesecloth or fine mesh sieve then transfer to a sterilised glass bottle, discarding the fruit.
To serve, fill a glass with ice then pour over the vin de peche up to ⅘.
Add a small splash of soda water and a squeeze of lemon.