If you want to go the fresh peach route, you can do that as well. I certainly love to use fresh peaches in the summertime as soon as they are in season. In the Midwest, peach season begins around July and August, so that’s the best time to grab them for this recipe. For the equivalent, you will need about 3 3/4 cups of peach slices. To easily peel peaches, drop them in a large pot of boiling water for about 20 seconds, then quickly transfer them in ice water to cool them down so they don’t continue cooking. At that point, the skin should easily come off. You will need to add more butter and sugar and lessen the amount of flour to create more syrup when using fresh peaches. You won't be starting with the light syrup from the canned peaches so you will need to adjust with a bit more liquid. Make sure you taste the syrup and get it to the thickness and sweetness you prefer when making this adjustment.