About 14 hours (overnight) before you're going to make the sorbet, place unopened cans of fruit in the freezer so they freeze solid.
Remove the cans from the freezer and submerge in hot water for 1 minute. Pour any thawed syrup into a food processor fitted with a metal blade.
Slide the peaches out of the can and cut into chunks with a heavy knife.
Place the chunks in the food processor along with the thawed syrup.
Add the brandy and almond extract. Process until smooth.
Serve immediately or store in a plastic freezer container to firm until ready to serve (can remain in freezer for up to 24 hours).
Serve sprinkled with toasted almonds, if desired.
Total values: 2 933,5 kJ; 141,8 g carbohydrate; 5,4 g protein; 3,9 g fat