Well, I can't help you much with peach cider, as I tend to make wines. But, do NOT boil your fruit. You'll set the pectin (think peach jelly).
I recommend following basic wine practices- that is use some pectic enzyme in all fruit, and use campden to kill wild yeasts and bacteria. Here's what I'd do- I'd follow a peach wine recipe, but don't use all the sugar called for. Here's a link to Jack Keller's peach wine recipes: http://winemaking.jackkeller.net/reques26.asp
If you make your SG about 1.070 or higher, you're in wine territory. 1.045-1.065 is cider-ish. Some fruit wines are best at no higher than 1.085 or so, and I would guess that peaches would fall into that category. Peach flavored rocket fuel would not be good!
Oh, and champagne yeast IS wine yeast. Any wine yeast will ferment this dry- you can sweeten it when it's finished by stabilizing and then sweetening. You could use a yeast like cotes de blanc that might preserve most of the fruit bouquet, but most wine yeasts will be pretty interchangeable. Any recipe under about 12-14% ABV will finish dry, no matter what kind of wine yeast you use. I use champagne yeast often- it's a clean fermenting well attenuating yeast.