In a saucepan, heat the diluted peach juice. (If using peach nectar, you can skip this step.) Dissolve the white sugar and vanilla sugar in the juice along with the cinnamon stick and vanilla bean. Pour the syrup into a large bowl, as you'll mix everything here.

Add the red wine and the tablespoon of vanilla extract. Stir well so the syrup doesn't settle at the bottom.

Cut the three fruits and add them to the bowl, squeezing a bit to release their juices.

Let it sit for 4 hours at room temperature, then refrigerate overnight. Serve very cold, either over ice or with lemon-lime soda.