1 pkg (10-oz) frozen red raspberries in syrup, thawed
1/4 cup sugar
2 tbsp water
2 ripe peaches, halved
1 pint peach sorbet
1/2 pint raspberry sorbet
fresh red raspberries for garnish, if desired
In a blender, puree the package of raspberries. Scrape through a fine sieve into a bowl to remove the seeds.
In a small nonstick skillet, combine the sugar and water and heat over medium heat. When the sugar is dissolved and mixture starts to boil, add peaches, cut side down. Continue to boil until sugar mixture starts to caramelize and turn brown, about 5 to 6 minutes, swirling the pan occasionally. Remove from heat; carefully turn the peaches over and spoon the caramel mixture from the skillet over the cut sides.
Place a scoop of peach sorbet into each of 4 dessert bowls. Nestle a peach half, cut side up, onto the sorbet. Place a mini-scoop of raspberry sorbet in the center of the peach halves. Garnish with fresh raspberries, if desired.