Cut 4 x 20 cm (8 inch) square pieces of foil and place 2 peach halves in each. Sprinkle over the ground almonds. Scrunch up the foil to form 4 parcels and place under a preheated medium grill or 5–8 minutes, turning once or twice during cooking until the peaches are soft.
Meanwhile, make the sauce. Place the sugar, maple syrup and butter in a nonstick saucepan over a moderately low heat until the sugar dissolves. Stir continuously until the sauce boils and thickens, which should take about 3 minutes. Add the cream and return to the boil, then immediately remove from the heat.
Drizzle the sauce over the peaches, and serve.