I like using fresh, then I mash and then freeze a week ahead of time, blanch the day of, then bring back down to temp. Then just rack on top of that mush and let it sit for 7-10 days usually.
Then again I hate sours, so I'm doing everything I can to avoid that. Purees are nice but expensive as heck. I often find the puree cans aren't enough flavor, so buying 2 is like 60+ dollars. Fresh peaches are much cheaper around here this time of year