1/2 teaspoon almond extract 3 medium-size (about 1 lb. total) firm-ripe peaches 1 tablespoon lemon juice Caramel sauce (recipe follows) On a lightly floured board, roll out pastry to form a 9x12-inch rectangle. Cut pastry into 6 rectangles, each 3 by 6 inches. With a spatula, transfer rectangles to a lightly oiled 12x15-inch baking sheet. Pierce the pastry all over with a fork, then brush evenly with milk. Bake rectangles in a 350° oven until golden brown, about 20 minutes. With a spatula, carefully slide pastry onto a rack to cool. If making ahead, cool, wrap airtight, and hold at room temperature up to 1 day. In a bowl, beat the cream, all but 1 tablespoon sugar, and the almond extract on high speed until the cream holds soft peaks. If making in advance, cover and chill up to 2 hours. Peel peaches (see preceding directions), pit, and cut into thin slices; mix slices with the lemon juice. With a small, sharp knife, carefully split each pastry rectangle into 2 layers. Spread 1/6 of the cream mixture over base layer of each rectangle. Pile peach slices equally onto cream; drizzle each portion with about 1-1/2 tablespoons caramel sauce. Set pastry tops on fruit. Dust napoleons with remaining sugar. Offer remaining caramel to add to taste. Serves 6. Per serving: 302 cal. 157 percent from fat); 2.9 g protein; 19 g fat 16. 7 g sat); 29 g carbo.; 192 mg sodium; 53 mg chol. To peel peaches, immerse fruit in boiling water to cover for 2 to 3 seconds. Lift out, cool briefly and pull off skin.