Yes, that's a possibility, but that seems like "cheating" to me, you know what I mean. If possible I'd like to avoid that route, but if I can't. so be it.
I had a conversation with a winery owner (Iowa Winemaker of the Year at least once and has won many, many awards for his wines) who said he uses the same type of juice concentrate he ferments to backsweeten the resulting wine.
If I recall correctly, he said he reserves about 10% of the concentrate for backsweetening (it may have been 1 part concentrate to 10 parts fermented). His fruit wines have incredible flavor and mouthfeel and my goal in my home winemaking is to try to come close to his!
If you backsweeten with sugar or simple syrup, you are adding volume but no flavor. Using the fruit juice or concentrate adds both sweetness and flavor, as well as improving the mouthfeel.
I made a batch of peach earlier this fall, and when I backsweeten it sometime next year, I am going to use peach nectar. I have been making kit wines and SP lately, so I haven't had a chance to try this method of backsweetening but I am looking forward to it!