Prepare a grill or broiler.
In a bowl, toss the peach halves with the Amaretto and let sit for 15 minutes.
Place the peaches, cut sides down, on the grill and cook until marked and golden brown, about 2 minutes. Remove from the heat and cut into quarters. Transfer to desert bowls or plates and top each with a scoop of the mousse. Garnish with the sliced almonds and grated white chocolate, and serve.
Yield: 6 servings