I've been on a bit of a peach bend lately. When I was in Upstate New York a few weeks back, they were at the height of their season and I bought a couple peck boxes from the local farm stand. For a brunch at my parent's house, I used them two ways.
The first was in a summer peach cake. Half of the peaches in this cake are roasted in a hot oven with a little sugar, lemon juice and brandy. The roasting intensifies their flavor and reduces their juices to a delicious syrup that coats the fruit. This is mixed with some panko so that the cake doesn't become soggy. This roasted peach layer is sandwiched between layers of cake batter and then the whole thing is finished off with a fan of the reserved peaches.
For the peach topping, I made a caramel sauce and then sauteed fresh peaches in the sauce. mmmmm!!!!
I would highly recommend making the roasted peaches to serve on their own or over ice cream. Toss about two pounds of sliced peaches (fresh or frozen and thawed) with 2-3 T granulated sugar, 2 T brandy or peach liqueur, and 2 t of lemon juice. Line a rimmed baking sheet with greased aluminum foil and bake for about 30 minutes in a 425 F oven. The juices should have reduced to a thick syrup and the peaches should be soft and flavorful.