Almond Gelée

• 1¼ cups  water
• ¾ cup milk
• ½ cup sugar
• ½ teaspoon almond extract
• 1 (¼-ounce) envelope gelatin

Peach Gelée

• 3 medium peaches, pitted and quartered
• ¾ cup water
• 1 (¼-ounce) envelope gelatin
• 1 kiwi, peeled and sliced

For Almond Gelée: Combine water, milk, sugar and almond extract in a medium saucepan. Sprinkle gelatin over the top and let soften, 1 minute. Heat mixture over medium-low heat, stirring, until gelatin is dissolved and mixture is hot to touch (do not boil), about 10 minutes.

Remove from heat and let cool, 5 to 10 minutes. Divide mixture between 6 (8-ounce) bowls.  Chill until gelée is set, about 3 hours.

Once Almond Gelée Is Set, Prepare Peach Geleé:  Combine peaches and ¼ cup water in a blender; puree until smooth.

Place remaining ½ cup water in a small saucepan. Sprinkle gelatin over the top and let soften, 1 minute. Heat mixture over medium-low heat, stirring, until gelatin is dissolved and mixture is hot to touch (do not boil), about 10 minutes. Transfer to blender with peach puree and pulse just to blend. 

Divide peach gelée evenly on top of almond gelée. Chill until peach gelée is set, 3 to 4 hours more. Garnish with kiwi. 

Note: Can be prepared up to 3 days ahead. Keep covered and chilled; garnish with kiwi just before serving.