Fruit and hot peppers go well together. One of my favorite quick recipes for salsa is to put diced canned peaches or crushed pineapple in store-bought salsa. The fruit cools the salsa down some, so if you like hot, then start with hotter salsa.

Fruit Salsa
Canned peaches or crushed pineapple
Salsa from a bottle, either medium or hot

Drain the fruit and dice the peaches fairly small, about twice the size of the chunks in the salsa. Stir into the salsa and serve immediately, or refrigerate until ready to use. Sometimes I just use the top bit of a jar of salsa to make room, then stir the fruit into the rest of it.

I think if you had a bunch of fresh hot peppers, you could make a fruit pico de gallo by dicing them up with onion, tomatoes, and fruit. Fresh ripe peaches would have a texture that would stand up to the other fresh ingredients.

Jamlady's Original Hot Mango Jam with a Hot Picante Peach Jam variation.

5 cups sugar
2 3/4 cups peeled, chopped mangoes
1 cup seeded or unseeded chopped jalapeno peppers
1/4 cup white wine vinegar
1 1 3/4-ounce box regular powdered pectin
2 1/2 tablespoons lemon juice or lime juice or 1/3 teaspoon citric acid
1/2 teaspoon butter (optional)
Blenderize the peppers and vinegar. Mix the lemon juice, butter, chopped mangoes, pepper mixture and pectin in a pan and boil for 1 minute. Add the sugar; boil for 1 minute more. Check the set. Process the jars in boiling water bath for 10 minutes.

Hot Picante Peach Jam - Use peaches instead of mangoes and ripe, red jalapeno peppers. The resulting jam will be orange-colored.

Here is an interesting recipe that I came across:

Chipotle Grilled Peaches

2 free-stone peaches (or canned halves if that's what you have)
1/4 cup mascarpone cheese; at room temperature (or vanilla ice cream)
2 tsp. honey
2 tsp. ground chipotle*
1/2 tsp. ground mace
Preparation:

1. Combine room temperature mascarpone and honey. Chill for at least an hour.

2. Wash fuzz off peaches, cut in half, and remove stone.

3. Sprinkle peach halves with chipotle powder and mace.

4. Grill face down for about three minutes off of the direct heat. Then flip and grill another minute or so.

5. Top with mascarpone (or vanilla ice cream) and serve.

*Note: Chipotles are smoked, dried jalopeno peppers - so not too hot. You can buy them whole, remove the stems and seeds, and grind them to powder in a coffee mill.

It sounds so good, I'm going to try it today with canned peaches, cream cheese, and just a touch of dried jalapeno because I don't feel like going to the store for the fancier ingredients.