1. Dip each peach quickly inro boiling water to loosen its skin, then into icy cold water to keep the flesh from cooking. Slip off the skin, cut each peach in half, and remove the
pit. Place the fruit, cut side up, in four chilled dishes.
2. Gently press the raspberries through a sieve, catching their pulp in a bowl. Discard the seeds. Top each peach half with a scoop of the ice cream and dribble generously with the raspberry sauce.