Combine the water, champagne vinegar, and white granulated sugar in a small sauce pot on the stove.
Increase the heat to medium, and stir until the sugar is completely dissolved.
Remove the sauce pot from the heat, and allow it to cool at room temperature.
When the sweet pickling liquid has cooled, cut each peach into six slices, resulting in twelve slices total for the two peaches.
Place the peach slices in the pickling liquid, and allow the peaches to sit in the pickling liquid in the fridge overnight.
When you are ready to assemble your pickled peach skewers, simply skewer together the peach slices with some basil and a mini mozzarella ball.
Drizzle with some extra virgin olive oil and the balsamic glaze.
Serve right after assembly, with some napkins.