Bring a pan of water to the boil then turn down to simmer.
Cut the peaches in half, take out the stone, and poach for 3-4 minutes on each side – the peaches may need longer depending on how ripe they are. Check that the peach flesh is soft on the cut side before removing.
Transfer the poached peaches to a plate and remove their skins. When the peaches have cooled down, you can remove the stone if not done earlier.
Reserve a couple of raspberries for garnish. Blend the remaining raspberries. Sieve to remove any pits.
Chop the poached peaches into small chunks or mash lightly. Add to a serving bowl and add a small scoop of ice cream. Spoon over the raspberry puree.
Decorate with a sprig of mint and whole raspberries.
You could substitute fresh raspberries for the frozen variety if out of season.