What can you tell me about peaches?

We have a peach tree with lovely big peaches all about to be ripe at the same time!

We only have a small fridge and freezer.
What can I do to try and use as many of these peaches as we can? Do I need to cook peaches before freezing? How do I preserve in jars? is that alot of work or easy?
What great recipes do u want to share with me?

I just want to manage this peach overload well so we can enjoy some nice fresh fruit now and have some to eat later as I know we wont get through them all before they go rotten if we save them just for the fruit bowl iykwim.

I've been cooking peaches for the last couple of weeks :)

This recipe is really yummy - especially if you like sweet things.
PEACH PUDDING

2 to 3 c. fresh peaches, sliced
1 c. sugar
1/2 c. milk
4 tbsp. butter
1/2 tsp. salt
1 c. flour
1 tsp. baking powder

TOPPING:

3/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 c. boiling water with a drop or 2 of red food coloring added

Put sliced peaches in a square baking dish. Cream butter and sugar. Mix sifted dry ingredients with milk. Beat well. Pour batter over the peaches. Mix sugar, cornstarch and salt. Sprinkle over the batter. Pour the boiling water over topping. Bake in 325 degree oven for 50 to 60 minutes. Top with Cool Whip or ice cream to serve.

I've also made a peach crumble, peach cobbler (two different ones) and last season I preserved the peaches.

These muffins went down well with DH too:

Peach Melba Muffins - Makes12
Ingredients:
2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Sugar
1 Egg, beaten
1/3 cup Butter, melted
1 cup Milk
3/4 cup Peaches, chopped
3/4 cup Raspberries
1/2 cup Sugar
1/3 cup Flour
1/4 cup Butter

Directions:

Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in the egg, butter and milk, just until moistened. Fill paper-lined muffin tins 1/2 full.

Cover with fruit, then remaining batter. Mix the sugar, flour and butter together till crumbly. Sprinkle over your muffins, and bake approximately 20 minutes.


I've mostly done a google search for recipes, so I'll sort through my stored favourites and see if I can find the others I've tried.

i have four peach tree's full of fruit , and im running out of ppl to give them too . ijust been googling .

to freeze mine i pop them in quartered in to water as if you were going to stew them . but remove them before they become mushie . and freeze them that way .

I have been looking on the net about freezing them, and it seems lots of people blanch them first to remove the skins easy. Is it nessacary to remove the skin? Is there any problem with freezing them stoned and quartered but not skinning or cooking them?