My favourites are the Piemontese-style stuffed peaches which recipe I learnt from my Grandma, who was from Turin. They're stuffed with Amaretti and chocolate, cooked in white wine and served warm or cold...yum:lips:
I also make, about with the same ingredients, a peach tart. Amaretti soak up wonderfully the excess of juice from peaches! Unluckily, although not bad my tart has little to do with Nonna's tart
Other options are a peach/raspberry jam (more a kind of compote than a real jam) and one of my summer old faithfuls...yellow peaches blanched, peeled, sliced, flavoured with few sugar and plenty of lemon zest and served chilled, plain or with vanilla icecream.
Once I tried making a peach risotto. It was nice...better than I could imagine...but I can definitely live without it
Pongi