Heat 1 1/2 cups sugar and 3/4 cup water to boiling, stirring until sugar is dissolved. Reduce heat; add 4 peaches, peeled and halved. Cook just until tender, spooning syrup over peaches occasionally. Chill.

Spoon pistachio ice cream into dessert dishes. Top each serving with peach half and Raspberry-Currant Sauce (below).

8 servings

Raspberry-Currant Sauce:
Heat 1 pkg (10 oz) frozen raspberries, thawed, and 1/2 cup currant jelly to boiling. Blend 1 tbsp cold water and 1 1/2 tsp cornstarch; stir into berry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool and strain.