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Raspberry-Nectarine Parfaits with Warm Peach Sabayon

['1 pound nectarines (about 4 medium), halved, pitted, thinly sliced', '2 1/2 cups fresh raspberries, divided', '1/2 cup sugar, divided', '4 large egg yolks', '1/3 cup canned peach nectar', '1/4 cup peach liqueur', 'Pinch of salt', 'Toasted sliced almonds (optional)']

Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.

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