Measure the raspberries into a small bowl. Sprinkle them with two teaspoons of sugar and one teaspoon orange juice. Stir the berries gently and let them sit for five minutes.

Find the seam or indented line that runs all the way around the peach. Use a knife to cut the peach in half along the seam. Carefully twist the peach apart. Use a spoon to scoop out the pit and most of the inner red membrane. Place each half on a plate and spoon the raspberry sauce on top of the peaches.