Whenever I have spare fruit I need to use up, I make a puff pancake and turn the fruit into compote to drizzle over top. You can cook down quite a lot of fruit into a compote.
Puff pancake:
4 large eggs
1 cup milk
1 cup all purpose flour
dash or two of your favorite spice- I use pumpkin pie mix
capful vanilla extract
dash of salt
hunk of butter
Preheat your oven to 450. Heat a skillet on the stovetop and melt the butter in it. Make sure the butter goes all over, up the sides of the pan too. Mix all the other ingredients together (you could peel and chop some peaches to add into the pancake itself here too) and pour into the skillet. Stick in the oven. Cook for 15 minutes, lower to 350, cook for 10 more minutes. When I turn down the heat I usually poke the pancake with a fork all over to make it deflate. It's cool to watch it puff up but if you deflate it at this point it will actually be more delicious when you eat it.
While the pancake is cooking, melt some butter in a saucepan and add sugar and an assload of peaches, peeled and diced up to about the size of the tip of your pinky finger. Simmer the hell out of it until it is like a chunky syrup. I can't really tell you how much of each ingredient to use, because I just wing it, but you can always add more of something as it cooks if you taste it and it's not right. I would fill the pan with peaches though. If you have too much compote you can just save it for regular pancakes or waffles another day.
Take the pancake out after it's done, pour some of the compote over half of it and fold the other half over like an omelette. Pour more compote on top. Eat. To me, this dish is even better after it cools and reheats. It would be easy to modify for a diabetic by using sugar substitute in the compote- I use xylitol most of the time anyway instead of sugar, which tastes exactly like it and is diabetic-friendly. It's pricey though.