3/4 cup agave syrup
1 envelope unflavored gelatin (about 1 tablespoon)
1 vanilla bean, halved lengthwise, seeds scraped away and reserved, or 1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 cup reduced- fat cream cheese
6 fresh mint sprigs for serving
- Place 6 of the peaches on a cutting board. Using a serrated vegetable peeler or a sharp paring knife, peel, halve, and pit the peaches, and then chop them into 1- inch pieces. Place the chopped peaches, 1/2 cup of the agave syrup, and 1 cup of water in a small saucepan and bring to a simmer over medium- low heat. Cook, stirring occasionally, until the peaches are soft, about 5 minutes. Turn off the heat and set aside.
- Pour 2 tablespoons of warm water into a small bowl. Sprinkle the gelatin over the water, stir, and set aside for 5 minutes to soften.
- Transfer the peaches and all but 2 tablespoons of the peach juices to a blender jar (set aside the 2 tablespoons peach juices for serving). Add the vanilla bean seeds or the vanilla extract and the gelatin mixture to the blender and process for 1 minute to combine. Add the lemon juice and cream cheese and blend on high speed until the mixture is silky and smooth, and the texture of the puree is airy and thick, like a mousse, 6 to 8 minutes.
- Divide the puree among six 4- ounce ramekins and cover each ramekin flush with plastic wrap. Refrigerate until the mixture is set, at least 21/2 hours or up to 24 hours.