1. Mix in a bowl the sugar, the flour, a tablespoon of cornstarch and some of the horchata.
2. Heat the rest of the horchata, a cinnamon stick, lemon peel and orange.
3. Add the mixture from step 1 to the boiling horchata.
4. Place at medium temperature until it thickens, whisking with rods and stirring constantly to prevent sticking. Add the peach cut in small cubes.
5. Bring to the boil, remove from heat and roll the dough into a source so that its thickness does not exceed 2 cm. Remove the cinnamon, lemon peel and the orange.
6. Cut the mass into squares.
7. Muffle them up in flour and beaten egg. Fry in hot oil on both sides. They should be golden brown.
8. Muffle them up in sugar.

I like to serve it warm. If frying horchata with a certain form is difficult for you, I recommend putting it in the freezer about 15 minutes before frying.