Step 1: Preheat the oven to 350=degrees
Step 2: Spread the almonds in a pie plate. Toast for about 5 minutes, or until the almonds are lightly golden. Let cool.
Step 3: Meanwhile, using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. Add the water, sugar and mint sprigs and bring to a boil.
Step 4: Reduce the heat to moderately low and simmer for 10 minutes.
Step 5: Cut the peaches into small wedges and transfer them to a heatproof bowl.
Step 6: Strain the syrup over the peach wedges and let stand for 5 minutes.
Step 7: Divide the peaches among 4 bowls and spoon the syrup on top.
Step 8: Garnish each serving with the Petit Suisse (is a French cheese from the Normandy region, but creme freche, sour cream, or whipped cream can be substituted).
Step 9: Sprinkle with the toasted almonds and shredded mint and serve.
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