White Peach Ale and Cardomom Ale

I am thinking about brewing both a (1) white peach ale and (2) cardomom ale (not together but rather in 2 separate batches).

I am planning on adding the peach and cardomom in the last 10 minutes of a 60 minute boil. Should I take the peaches/cardomom out after I'm done with the boil or keep it in there while it ferments?

I have no idea how they will taste, which is why I'm gonna limit myself to a one-gallon batch for each.

Are you using real peaches or flavoring?

Boiling real peaches will set the pectin in them and cause haze.

I just made a gallon each: cardomom and white peaches (real peaches). We'll see how they go.