Score a cross shape in the bottom of each peach. Place the peaches into a large bowl and cover with boiling water. Set aside for 30 seconds, then drain the peaches and fill the bowl with cold water to refresh. Set aside for a further 40-45 seconds, then drain the peaches again and peel using a sharp knife.
Place the measured cold water, cinnamon, star anise, ginger slices and sugar into a large saucepan, stir well and bring to the boil. Reduce the heat and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
Add the peaches to the syrup mixture and cover them with a disc of greaseproof paper measuring the same diameter as the pan.
Cover the pan with a lid, reduce the heat to a simmer and simmer for 15-20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife). Remove the peaches and set aside on a warm plate.
Continue to boil the syrup until its volume has reduced to 200ml/7fl oz. Set aside to cool.
Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yoghurt until well combined, adding more syrup as necessary, to taste.
To serve, cut each of the spiced poached peaches in half and place two of the peach halves onto each of the serving plates. Spoon a portion of the star anise yoghurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the flaked almonds.
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