In a medium saucepan, combine 2 sliced fresh peaches, ½ cup of water, and ¼ cup of granulated sugar. Bring to a gentle boil, then reduce to low and simmer for about 15 minutes. Strain and cool completely.

In a large mixing bowl, whip 1 cup of heavy cream until stiff peaks form. In another bowl, combine 8 oz of mascarpone cheese, ⅓ cup of sugar, ⅔ cup of the cooled peach syrup, 1 tsp vanilla extract, and ½ tsp almond extract. Gently fold in whipped cream.

Dip each ladyfinger into the remaining peach syrup and arrange a layer at the bottom of an 8-inch dish. Spread half of the mascarpone filling over them.

Add another layer of soaked ladyfingers and cover with remaining mascarpone filling, smoothing with a spatula.

Cover with plastic wrap or a lid and refrigerate for at least 6 hours or overnight.

Slice into squares to serve, drizzled with reserved peach syrup and peach compote for a gourmet touch.