Peach Melba Sundaes

Fill a medium saucepan halfway with water and bring to a boil over high heat. Add peaches and boil 1 minute. Transfer peaches to a bowl filled with iced water and let cool. Remove skin from cooled peaches. Cut peaches in half and discard pit. Cut peach halves into thin slices and transfer to a medium bowl. Add lemon juice and toss peach slices gently to coat. Puree raspberries in a food processor until smooth. Strain puree into a small bowl, pressing on solids. Add sugar to the puree.

Divide peach slices between 4 sundae or wine glasses. Place a 1/2 cup scoop of ice cream or yogurt over peaches. Spoon about 1/3 of the raspberry puree into each glass. Serve sundaes immediately.