Andie -
You're probably OK. In general, you don't want to "cook" the
fruit or the wine before fermentation. Heat will drive off some of
the volatile flavor compounds, and with enough heat you'll start to
caramelize the sugars, which you probably don't want. However, some
amount of heat is probably just fine. Pouring boiling water or sugar
solution over the fruit shouldn't hurt much, if at all. Personally, I
never boil anything when making wine. But it's as much a matter of
laziness as anything. If you feel better about it by boiling the
sugar solution first, go right ahead. I don't think you need to, but
it shouldn't hurt the wine.

Doug