Kinda-sorta. More water in peaches which don't stand up to cooking as well as apricots. Personally,
I prefer to use pectin when cooking peaches because they don't have to be cooked as long and you preserve more of their natural flavor and color.
Unlike apricots, you have to peel peaches before cooking and serranos may not taste as good with them because the peaches have less acid to balance the flavor. I think habañeros go better with peaches than serranos. Chiles all have pretty distinctive flavors and I don't think they're always interchangeable.
I like to use Anaheim or poblano chiles with apples, serranos with apricots and jalapeños or sriracha with plums but that's just me.
Give it a go, let us know how they turn out.
