I'd try the peach topping from NCHFP since they've already been frozen so might be a little mushy for pie filling. Start with step 4 (add Fruit Fresh if you didn't before freezing).

Here is a link that might be useful: Peach topping

That sounds perfect! Besides ice cream, what would you recommend it be used to top?

What about a peach chutney? A little hot spice and sweetness in one. Perfect for serving with poultry or pork.

Here is one recipe but there are plenty of others.

20 to 24 peaches, medium to large, slightly under-ripe - just not dead ripe (total weight about 6 lb or 3 kg) - regardless of the raw intact amount, you 'll need about 3.5 to 4 quarts of peeled, cut up peaches.
3 cups brown sugar
1 large onion (finely chopped ) about 3/4 cup
5 cups red wine vinegar or apple cider vinegar
1/4 cup mustard seed
1.5 teaspoons ginger paste (available from Asian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoon fresh grated ginger.
2/3 teaspoon cumin seeds or ground cumin, if you can't get the seeds
1 cup raisins
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1 teaspoon red cayenne pepper
1/4 teaspoon ground cloves
1 teaspoon garlic paste or puree

Equipment

Jar grabber (to pick up the hot jars)
Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.

Here is a link that might be useful: Chutney

If the peaches weren't too ripe before freezing, chutney may work. Have you asked on Harvest? Another possibility for firm thick slices you can cut into chunks is Peach Salsa. For mushier peaches, maybe Ball's Peach BBQ Sauce?

I haven't made the topping, but I would think you could use it in muffins as well as on top of ice cream, cheesecake - err, like jam? Might even be good in a cobbler or crisp, I'd worry a little about it burning in the bottom of a metal pan with all that sugar though.

If you're not dead set against a jam, Peach Jam for a Cold Morning is different, I've also made Peach Lime jam from Small Batch Preseving with just 1 small hot pepper added (the lime juice and peaches are acidic enough to allow that). Then you can serve it on cream cheese and crackers (or English muffins).

Peach brandy, Add a cinnamon stick if you want fancy. I did apricots one year--great in mulled cider or wine,

Getting ready to make the peach sauce - should I drain them before I measure them? Or should I use some of the liquid? Thanks!