Fresh fruit in wash before cook?

[JohnsMyName]

I've done a ton of research and it doesn't seem anyone does this? As we know, that fresh fruit essence is lost in the process of fermenting for various reasons, namely oxidation. I'd like to drive some of those flavors back into my distillate. I know I can cheat and use some dried fruit in my aging process, but I'd like to keep things "pure" if I can. All that said, I don't have a thumper, but do use a potstill. In the past I've made a "grappa" by distilling old white wine. I threw in an orange, a few cloves and a small piece of cinnamon. It was horribly perfumey for a couple of months, but after that it mellowed and after 6 months it was a fantastic after dinner drink. I'd like to use some fresh fruit cut up in say an apple or pear wash, anyone have thoughts on this?