I have been thinking about this as well.
The alcohol content is determined by the initial sugar level, so if you start with less sugar, you will get less alcohol. Different types of fruit have different amounts of sugar. For example, pressed apple juice, fermented into hard cider with no added sugar, will usually produce about 6% ABV.
I think that your best choice is to experiment with some different fruits. Measure the SG of the must, and add water until the SG is about 1.035. That would produce an ABV of about 4.5%. If you choose a very sweet fruit, you might have to add too much water, which will dilute the flavor too much. That will be the big challenge. You may need to experiment to see what will give an acceptable result. You can blend in some tart (higher acid, lower sugar) fruits to add to the flavor profile without raising the sugar level too high. For example, pears plus 10% or 15% crab apples
The other thing you might need to do is to increase the acid and tannin levels to a bit higher than you would with an 11% ABV fruit wine, because the balance will be off with less alcohol. You can add acid and tannin with the right kinds of fruit, e.g. crab apples.
I think that this is the simplest method of producing a low alcohol wine. The other option would be to try to stop the fermentation, leaving a sweeter and lower alcohol wine. Commercially, I think they use a very fine filter under pressure to remove the yeast. At home, the only practical way to do that is to pasteurize it. I am not excited about that option, because I think that it will affect the flavor.
