1. Prepare almond cream: In 1-quart saucepan over medium heat, heat heavy or whipping cream until tiny bubbles form around edge of pan. In heavy 2-quart saucepan, with wire whisk, beat egg yolks with sugar until blended; slowly stir in cream. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon well, about 15 minutes (do not boil or mixture will curdle).
2. Stir almond extract into cream mixture; pour into medium-sized bowl. Cover and refrigerate at least 6 hours or overnight to chill.
3. About 20 minutes before serving, drain peach slices; peel and section oranges; hull strawberries and cut each in half; peel bananas and cut into 1/4-inch-thick slices. Arrange fruit in large bowl. Let each person help himself to some fruit, then spoon some almond cream over fruit.