Thanks to JS5981 and DPLK for their suggestions of using peach lambic and dried peaches in this recipe to amp up the peach flavor. Unfortunately, though, I could find neither the lambic nor dried peaches. (Sigh.) I'll keep my eyes open for these ingredients, though.
The second time around, I poached a can of peach chunks in champagne and a whole bunch of peach schnapps and then reduced it down by half for the wet ingredients. And then I added another can of peach chunks to the dry ingredients.
The texture was perfect--light and chewy interior and a crispy exterior--but I guess peaches are more about aroma and texture than straight-up flavor. This recipe needs additional tweaking, but I'll add this to The List as a reminder to make another attempt later on.