Also, thoroughly investigate the amount of peaches you will need. I have used them once in an american wheat. Used frozen peaches, chopped and thrown in secondary. I used a pound in five gallons and it was barely noticeable, but pleasant. I’ve heard others say that it takes a lot of peaches to get flavor compared to other fruits. Maybe a pound per gallon? A lot will depend on your taste.
Don’t know if this will work with peaches, but you might consider an extract by soaking peaches in vodka for a week or two and adding the tincture to secondary or at bottling. I’ve done this with great success with vanilla and cacao nibs, just don’t have any experience like this with fruit.
I know there are some very experienced brewers here who have done peaches before-I’m sure you’ll get more solid advice from them.
Good luck and keep us posted on which direction you take and how things turn out.