(2 gallons/7.6 L)
OG = 1.116  FG = 0.990
ABV = 16.5%

Ingredients

3 lbs. (1.4 kg) canned peaches
1.5 lbs. (0.68 kg) Tupelo honey (or similar)
3 lbs. (1.4 kg) clover honey (or similar)
6 g Fermaid O 
Potassium sorbate and metabisulfite
1 tsp. pectic enzyme
Water up to target starting gravity (~7 quarts/7 L)
5 g Red Star Premier Classique yeast
1 lb. (0.45 kg) orange blossom honey (for backsweetening)
1⁄2 Tbsp. vanilla extract. 

Step by Step

Sanitize all your equipment and mix together the peaches, Tupelo and clover honeys, and add warm water up to about the 2-gallons (7.6-L) mark. Measure the gravity. The target is 1.116 (27.2 °Brix). There will be some variability based on the fruit and honey used, so either add more water if the gravity is too high, or more honey if too low. Mix well, add rehydrated yeast, Fermaid O yeast nutrient, and pectic enzyme. Ferment at room temperature until complete, around one month.

When complete, strain the peaches out or rack off of them and stabilize with potassium sorbate and potassium metabisulfite to prevent further fermentation. This will keep the mead from refermenting when backsweetened. Backsweeten by stirring in the orange blossom honey and vanilla extract. 

After backsweetening, wait 2–4 weeks to allow flavors to integrate and stabilize before bottling. Rack off sediment and ensure specific gravity is stable to confirm fermentation is complete. Bottling can proceed with clean, sanitized containers, leaving 1⁄2 inch (1.2 cm) headspace, and storing upright in a cool, dark place for at least six months to one year before serving.