Wash the peaches, put them in boiling water for a short time (do not boil), rinse in cold water and remove the skin. Cut the peaches in half, pit them and cut them into quarters.
Heat honey in a pot. Add the peach quarters with cinnamon and lemon zest, bring to a boil in a covered pot and steam for 5-10 minutes.
Let the peach quarters cool down.
Toast the almonds in a pan without fat and sprinkle them on the peaches. For the yogurt sauce, mix the creme fraiche and yogurt and season with sugar and lemon juice. Serve the yogurt sauce well chilled with the peaches.
