Taken from Napoleon’s Everyday Gourmet Grilling.
Place the peach halves in a bowl and pour the amaretto over them. Toss to coat and let sit for 20 to 30 minutes. Preheat the grill to medium high (450˚F/230˚C). Place the peaches, cut side down first, on the grill and leave for at least 2 minutes without touching. You want grill marks, and if they’re moved too much, they won’t mark. Once they are tender and marked, remove them from the grill and cut in ½ inch (1 cm) dice. Whip the cream with the rum until stiff peaks form. Place 3 or 4 pieces of peach in the bottom of each of the 6 parfait glasses. Top with 4 or 5 raspberries and drizzle about 1 tsp (5 mL) of amaretto over the fruit. Cover with 1 to 2 tbsp (15 to 30 mL) crushed amoretti and some ice cream. Repeat these steps one more time. Finish with fruit and amaretti and top with the whipped cream and a few slivered almonds.