Drain peaches and put the syrup into a small sauce pan on medium heat with the amaretto and almond extract. Bring to a boil, and then reduce heat to a simmer, and let simmer until reduced to half the volume. Let cool.
In a bowl, using an electric mixer, whip cream for 4 - 5 minutes until you get stiff peaks.
Place each meringue on a dessert plate.
Top with a big dollop of whipped cream, making a bed for the peach.
Place a peach on top.
Drizzle the syrup over the peaches.
Sprinkle the sliced almonds.
I use the mini meringues so everyone gets their own pavlova. If you can't find them, you can use the larger ones and cut it like a cake to serve.