What to do with mini peaches

Cherries preserve nicely in brandy - maybe you could do the same with peaches....?

@Ray807 , Yes, I'd consider a brandy bath for them - just was, dry and halve, the put in a Kilner or other jar with a decent lid, and ignore for several weeks.

I have a couple of gizmos with allow me to make infusions and preserves a bit quicker. I imagine peach infused vodka (or maybe gin) would be very nice, as indeed with brandy.

I would do those by chopping the fruit, then adding to my Soda Splash and infuse with Nitrous, or alternatively, use a zip lokck bag and put them in the water bath for a few hours. Both those methods speed the process to a handful of minutes, start to finish, and a few hours respectively.

(The Soda Splash element can be done in a syphon cream whipper if you have one).

They fruit could be dehydrated, but that's going to make the product sweeter, by virtue of concentrating the sugar, so maybe not the best idea.

Finally, if you truly are unimpacted by the fruit (I find the fewer food miles a fruit has the better I cope with it - - tropical fruit in the tropics, fine, in UK, less fine for me), you could peel (if you prefer it without the skin) chop and just add a couple of tablespoons of water to soften to a coulis - mash or pass through a sieve if want a very smooth coulis. Served on plain yoghurt, that could be nice.