Drain peaches, reserving syrup.
In saucepan stir together 1/4 cup sugar, cornstarch, and salt.
Stir in reserved syrup; cook and stir till thickened and bubbly.
Remove from heat; stir in lemon juice and almond extract.
Set aside a few peach slices for garnish; stir remaining into hot mixture.
Set aside.
Beat egg whites with cream of tartar and cinnamon till soft peaks form, about 1 minute.
Gradually add 1/4 cup sugar, beating till stiff peaks form, about 3 minutes.
Beat egg yolks till thick and lemon-colored, about 4 minutes.
Fold yolks into whites; fold in flour.
Return peach mixture in saucepan to boiling; turn into a 1 1/2-quart casserole.
Immediately top hot fruit with batter, spreading evenly to edges.
Sprinkle with pecans.
Bake, uncovered, at 350° till done, about 40 minutes.
Garnish with reserved peach slices.