In large glass bowl, toss sliced stone fruit, sugar, mint, maple syrup and brandy. Cover and set aside for at least 15 minutes and up to an hour. Toss every 10 minutes.
Over double boiler, toss half of infused fruit. Cover and allow fruit to soften and juices have accumulated, about, 25–30 minutes.
Remove bowl from heat and set aside. Toss in remaining infused fruit. Chill till slightly warm or cold, as to not melt whipped cream when dessert is assembled.
In small 4-8 oz. jars or bowls, layer cream (recipe below), crushed cookies and fruit. Serve any extra fruit on the side if you wish!
Chill 20 minutes. Top with more fruit and sprinkle with toasted almonds.
PREPARE WHIPPED CREAM
Using an electric mixer, beat whipping cream on medium speed for 3-4 minutes or until it begins to thicken and is still very smooth. If you chill your metal bowl prior, this process will go up to 1 minute faster. Also depends on your room temperature.
Just before stiff peaks begin to form, around the 4 minute mark, pour in maple syrup, liqueur and salt. Stop at the first sign of stiff peaks forming. Chill and serve.