1/3 cup brown sugar
1 cup flaked almonds
50ml Cointreau, or liqueur of choice
2 cups caster sugar
6 large peaches
1 1/2 cups thick Greek-style yoghurt
Preheat oven to 180˚C. Place 4 cups cold water and caster sugar into a deep saucepan and stir over medium heat until sugar dissolves and mixture comes to the boil. Add peaches and simmer for 5-8 minutes or until tender. Remove with a slotted spoon. Simmer remaining cooking liquid for 20 minutes or until reduced by half. Cool.
Meanwhile, line a baking tray with baking paper. Combine sugar, almonds and liqueur in a bowl. Spread onto prepared tray. Bake for 15 minutes or until golden. Cool. Break into shards.
Place a peach into each serving dish. Drizzle a little poaching liquid over the top. Serve with yoghurt and almond shards.