PREPARATION:

1. Place first 4 ingredients in food processor; process until smooth. Heat peach mixture in medium saucepan over medium heat 5 minutes or until thick. Transfer peach mixture to medium bowl; cover and chill in freezer 10 minutes.
2. Meanwhile, place almonds in small skillet over low heat. Cook 3 to 4 minutes or until lightly toasted, stirring several times; set aside to cool.
3. For raspberry topping, combine jam and 3 tablespoons water in small saucepan. Cook and stir over low heat until smooth.
4. Beat whipping cream 2 minutes in large bowl at high speed of electric mixer until thickened. Beat in sugar until soft peaks form. Reserve 1/2 cup whipped cream.
5. Add peach mixture to remaining whipped cream; beat at low speed until smooth. Serve with raspberry topping, reserved whipped cream and almonds.