Peach Melba Spoom

Ingredients:
   1/2 cup water
   1/2 cup plus 1/3 cup sugar
   5 peaches
   12 oz. raspberries (3 cups)
   2 large egg whites

Step 1: Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate for at least 30 minutes.
Step 2: Slice and puree 3 peaches with 1/2 the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least one hour.
Step 3: Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch (about 2 minutes). Whisk with a mixer on high speed until stiff, glossy peaks form (about 5 minutes).
Step 4: Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
Step 5: Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.
Step 6: Enjoy!