Place the rose, water and cassava sweetener in a saucepan over medium heat until it boils. Add in the peach and boil for an additional 3 minutes. Turn off the stove, take the peach out and place in cold water. When the peach is cool peel off the skin and cut the peach into thin wedges, I got about 16 or so wedges.
Return the saucepan back to the stove on low to medium heat and simmer for 5 minutes to reduce the liquid to about 3 ½ cups.
Once reduced add in the agar agar. Keep simmering until all the agar agar flakes have dissolved. This should take another 5 minutes. Agar agar needs heat to activate its jelling properties.
To assemble place 2 slices of peaches in a glass and top with the jelly mixture. I made 5 small cups (about 5 oz in size) and 2 servings in champagne flutes. Place in the refrigerator until the jelly is set, approximately one hour. Then enjoy!