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To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool.
Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes.
Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.