For comparison: indirect heat (using a plate setter) at about 350f produced this delicious treat after we were done with the bacon-wrapped chicken strips. Note that this grate is stainless steel.
In both cases we cooked the peaches face-down for 2-3 minutes before we flipped them. After flipping them we inserted a pat of butter and a spoonful of brown sugar into the peach pit hole. We kept on cooking until all that was melted up together and we served it with vanilla ice cream. Trust me when I say there was nothing wrong with the peaches cooked indirectly. They were awesome, actually. But if I had to choose I would suggest doing them directly at a little higher heat on a cast iron grate. Thanks for reading.