Score a shallow X on the bottom of each peach to help loosen the skin during cooking.

Lower the peaches into the simmering syrup and cook for about 4–6 minutes until slightly tender but still holding their shape.

Transfer the peaches to a bowl of cold water and let them cool enough to handle comfortably.

Peel away the loosened skins and slice each peach into halves or thick wedges.

Add the raspberries, powdered sugar, and lemon juice to a blender and blend until smooth and vibrant in color.

Press the raspberry mixture through a fine mesh sieve to remove seeds and create a silky sauce.

Toast the sliced almonds in a dry pan for 1–2 minutes until lightly golden and nutty in aroma.

Place a scoop of vanilla ice cream into each serving bowl or dessert glass.

Arrange peach slices around the ice cream while they are still slightly chilled.

Spoon the raspberry sauce generously over the peaches and ice cream so it drips naturally down the sides.

Finish with toasted almonds and fresh mint leaves for added texture and freshness.

Serve immediately while the ice cream is creamy and the fruit is cool and juicy.