Whip cream with confectioner’s sugar and whisk in the amaretto once soft peaks have formed. Chill until ready to use, OR
Stir cream, confectioner’s sugar and amaretto together and pour into a whip cream dispenser, charge and refrigerate as demonstrated in the class.
Melt butter in a large sauté pan over medium heat and add sugar, stirring until the sugar is dissolved. Allow mixture to continue cooking until it becomes light brown, about 3-5 minutes.
Add the peaches, cut side down into the pan. Increase heat to medium high and cook until sugar has turned a deep amber and the peaches are well caramelized, no more than 5 minutes.
Remove the pan from the heat and transfer the peaches, cut side up to a plate. Whisk milk into the sugar mixture, making a caramel sauce. Simmer over low heat until thick, 2 – 3 minutes more.
Arrange the peaches on individual plates, pour the caramel sauce over each and serve with vanilla ice cream and the almond flavored whipped cream. Garnish with slivered almonds.