Wash the peaches and score them crosswise with a knife at the stem end.
Place the carved peaches in a bowl of hot water for 30 seconds. Then carefully remove and rinse with cold water. Skin the peaches, halve them and cut them into wedges.
Squeeze the orange. Briefly sauté the peaches in a saucepan and deglaze with the squeezed orange juice.
Simmer for 10 minutes until the peach slices are soft. Leave to cool.
Curd cheese cream
Beat the low-fat curd cheese, yoghurt and bourbon vanilla sugar in a bowl for 5 minutes until creamy.
Wash the lemon with hot water, then grate to et approximately 1 tsp lemon zest. Squeeze out an additional 1-2 tsp of lemon juice. Add both to the curd cheese cream in the bowl and stir in.
Topping
For the topping, toast the almond sticks to taste in a coated pan without fat.
Serving
Alternate a layer of curd cheese cream and a layer of peach compote in a glass. Finally, decorate with mint sticks and mint leaves – enjoy!