In a large pot prepare the poaching liquid. Water, cinnamon sticks, lemon peel, pinch of salt, apple juice, vanilla, agave syrup or brown sugar.
Cut the peaches in half and discard the stone.
Place them in the pot with the interior facing up. They don’t have to be completely covered with liquid. Simmer until tender but not too soft.
Prepare the almond cream.
Soak 1 cup of white almond ( if you do not have them you have to boil the almond with skin for 1 minute in boiling water, drain them and cool them down quickly. Then peel them. The skin will come out very easily ) in warm water for 1 or 2 hours.
Drain and blend them with 2 cups of oat or almond milk and 2 cups of water. Start with a small amount of liquid then add the rest when the almond are all blended. Use the high speed blender to get a smooth liquid.
Place it in a pot and add a pinch of salt and 2 teaspoons of agar agar powder or 4 tablespoons of agar agar flakes.
Bring to boil and simmer for 5 minutes. (longer until the flakes are dissolved if you use them )
Add agave syrup to sweeten and post in a flat large dish to set and cool in the fridge.
