I really like the taste of fresh peaches, and have six of them sitting in the fridge (I'm not using them soon). Problem is, I seem to have some sort of pectin allergy and if I eat them fresh my mouth and lips burn slightly. It's not a big deal, but it is pretty unpleasant. The same thing happens with fresh apples and cherries (although, strangely, never with blackberries). However, if I cook the fruit, everything is fine. One preparation of apples I like is to just peel, slice, and simmer in water until soft. That's it.
I'm wondering if something similar would apply to peaches? Ideas? "Baked peaches" sounds nice - could I just slice them and pop them in for a bit?