Step 1Place the peach pieces and one-half cup water in a saucepan over medium-high heat, cover and cook for about 5 minutes, until the peaches are tender and cooked through. Remove from the heat and stir in the sugar. Cool to room temperature.
Step 2Add the orange liqueur and puree the mixture in a blender until smooth. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. This makes about one pint of sorbet.
Step 1Spread the sugar in an even layer in a skillet, then add the almonds. Cook over medium heat, stirring very gently, until the sugar starts to melt.
Step 2Continue to cook, stirring, until the almonds are coated with the syrup and become toasty brown, 3 to 5 minutes.
Step 3Sprinkle with the salt, stir once, then scrape the almonds onto a parchment-lined ungreased baking sheet. Cool. Store in an airtight container until ready to serve.
Step 1In a large bowl, gently mix the berries, orange zest, orange juice, sugar and Grand Marnier. Marinate, at room temperature, for 1 hour before serving.
Step 2To serve, place a scoop of peach sorbet in a glass and spoon the berries and some of their liquid over and alongside. Sprinkle with salted candied almonds.