Drain the peaches, retaining the syrup. In a blender, process half of the coffee
and peaches for 1 minute. In a clean bowl, whip the cream, taking
care not to over whip. Place 250 ml cup cold water, the sugar,
cinnamon, ginger and peach syrup in a saucepan. Bring to the boil over a moderate heat. Reduce the heat and simmer for 1 minute. Add the blended peaches and the remaining
coffee to the pan and stir well. Serve topped with whipped cream and
decorated with orange zest.