No recipe here (I'll dig around a little) but I want to recommend the Oregon sanitary fruit puree products for making a fruit beer. They come bug-free in a large (40 oz?) can, perfect size for a 5 gal batch.
I plan to do a Pyramid Apricot Weizen clone very soon.
Instead of the ginger peach tea, just brew normally, and then after your yeast is done fermenting your wort in primary, I would add the Oregon peach puree to your primary, let it ferment out for another week, and then carefully rack your beer to a secondary so it can clear a little, then to bottles.
I'd recommend not cheaping out with peach extract. I've tried it and it's just not good. The Oregon puree is really expensive but it's the quality way to go. I suppose if you get a deal on fresh or frozen peaches, you could puree yourself.