I would cut them up into halves or quarters, take the pits out & freeze them for a week or two. Take them out the freezer, mash them up really good when they're about 2/3 of the way thawed then hit them with Pectic Enzyme for 24-48hrs or until room temp..
I wouldnt add any water unless the juice is tart-tasting for some reason.... Could add bananas w/ skin on chopped up into 1" pieces, or golden raisins - they both add body to a wine but wont impact the color..
1122 or D-47 for a yeast maybe...