In a skillet over medium heat, toast each of the five spices separately for 2 to 3 minutes.
Once you begin to smell the oils in the air, toast for one minute longer.
Place all the toasted spices in a coffee grinder and grind to a fine powder.
Remove the five-spice and set aside.
In a blender, mix 1/3rd of your peach nectar with sodium alginate. Add the rest of the nectar and blend well.
Transfer the peach mixture to a small pot and heat to 205 degrees F.
Remove from the heat and whisk in the baking soda.
Fill your syringes with the peach solution and set aside.
In a small pot bring the spring water to a boil and add the calcium chloride.
Drop by drop, add the peach solution to the boiling water and cook for one minute.
Strain the resultant ‘caviar’ and rinse with cold water.
Place 2 ounces of ‘caviar’ in a spoon and season with five-spice.