Sprinkle gelatin over cold water and set aside

Puree the peaches with the sugar in a medium sized bowl and puree with an immersion blender until smooth (or use a standard blender or food processor)

In a small saucepan combine blanched almonds with the syrup and water and process with an immersion blender until slightly grainy, and warm over low heat.

Add gelatin and stir well until completely dissolved. Remove from heat and allow to cool.

Add almond mixture to the pureed fruit and stir well.

Whip the heavy cream to soft peaks and using a spatula gently fold into the peach/almond mixture until fully combined

Divide evenly between 6 parfait cups and chill for two hours

Top with additional finely chopped peaches and slivered almonds if desired