For the strawberry sauce: Rinse, hull, pat dry and set 4 of the prettiest strawberries aside. Place the remaining berries in a blender with the sugar and the raspberry liqueur and puree.
For the peaches: Blanch the peaches in a pot of boiling water for 10-15 sconds or until the skins loosen. Peel, halve, and remove the pits. Take a small slice from the rounded part of each peach halve so they can sit flat.
For the meringue: In a bowl, beat the egg whites with salt, powdered sugar and lemon juice until stiff peaks form.
Preheat the oven to 225°C (approximately 440°F). Fold about 3/4 of the almonds into the egg whites and spread the meringue on the pitted side of the peach halves. Sprinkle the remaining almonds over and place in a baking dish. remaining almonds and sprinkle put in a baking dish. Bake until the meringue is golden brown, 5-8 minutes.
To serve spoon the strawberry puree onto dessert plates and with a small spoon, drop dots of cream onto the puree, then use a wooden pick to pull through the cream to make it decorative. Place the peaches on top and garnish with halved strawberries and candied mint leaves.