Peaches and chocolate would work. What I would suggest is to make a peach mousse, maybe a white chocolate peach mouse on top of the ganache, very light and delicious.
Have you ever done a molded cake, using the expandable part of the springform pan around the cake, then filling it with different layers and/or fruit?
To do so, I would torte your chilled ganache, start with one slice as the base, mousse, ganache, end with mousse. Chill for 2-4 hours, run a thin knife around the sides and unmold, just like the pastry chefs. You can also use acetate for the molding of the sides if you have that. Yum. 
Wow! That sounds great but a bit complicated for me - anyway for this time. I have already started to fill a square cake.
What do you mean "tort your chilled ganache?" Do you have a recipe for peach mouse.
Thanks for letting me know peach and chocolate are ok together. Just doing a basic one this time.
When Ganache is chilled in the refrigerator it takes on a different texture, sort of like fudge-like, easier to slice into layers (tort) and use as fillings for cakes or whatever. If left out at room temperature, it becomes soft and lucious.
Here is my Melon Mousse Recipe with an Apricot Variation. You can use 2 cups/1 lb of peaches instead of melons or apricots, as another variation to the recipe. Yummy...
Melon Mousse
2 cups (1 lb) cubed honey dew cantaloupe, Persian, casaba or crenshaw melon
2 tbsp. orange or melon liqueur
1 envelope unflavored gelatin
1/4 cup water
1/2 cup sugar
1 cup heavy cream
Place melon cubes and liqueur in blender or food processor until smooth. Sprinkle the gelatin over the water in a medium saucepan. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Stir in pureed melon mixture. Transfer to a bowl; cover. Chill until partially set, stirring several times.
When gelatin is partially set, whisk cream until stiff; fold into gelatin. Pour onto cake layer. Chill about 2 hours or until firm. Unmold cake or decorate accordingly.
Variations:
Apricot Mousse
Replace melon with 2 cups (1 lb) blanch apricots, can omit liqueur, lemon or orange zest is nice. Remove peels; cut in half and remove pit. Puree in blender; pour into a bowl. Continue with recipe as directed.
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