I’ve always been led to believe that vegetables need to be cooked (blanched) before freezing but fruit does best when frozen directly and I’ve never experimented to find out what happens if you defy this rule. Recently my sister recommended slow baking peaches before freezing to enhance flavor and sweetness, but I haven’t tried it because it is an additional step doubling the work involved.
However, after years of hearing about it I finally tried grilling a peach and the result was very rewarding just to eat the peach off the grill. Actually, I use indirect charcoal grilling with natural charcoal on one side of my grill and a chicken or solid piece of meat on the other, throwing a bit of green apple wood over the charcoal to flavor the flesh (and covering the grill)- I don’t like smoky flavored vegetables or the idea of smoky fruit so I wait a few minutes before putting these in, after smoke from the green wood subsides.
Anyway, you can also try freezing grilled or baked fruit and see how it compares to doing it straight, or see if Mr’s Gs suggestion of blanching makes the fruit better. Generally, simply freezing on trays will likely remain my go-to method. Too much to do when you run your own small business as both my wife and I do and using this method the fruit pretty much comes out as it went in- at least for the use I described. Firm-ripe nectarines even hold a lot of their texture after thaw.