Preheat oven to 375°F.

Cut six 12-inch squares of parchment paper (you can also use unwaxed butcher paper or aluminum foil). Fold papers in half and then unfold. For each square, place 12 peach slices in a single layer above the fold line (fig. 1). Sprinkle each with l½ teaspoons sugar, 2 teaspoons Amaretto, and 1 tablespoon almonds. Fold paper over the peach to enclose. Turn the lower right hand corner over to form a right angle (fig. 2) then continue turning over the edge, crimping every inch, to form a tight plaited seal (fig. 3). Twist the end to "lock" (fig. 4). Put on a cookie sheet and cook for 8 to 12 minutes or until the parchment has puffed up. Serve at once in the parchment.

Makes 6 servings.