Step 1

Line a baking tray with baking paper. Using a small sharp knife, cut a small cross in the base of each peach. Place peaches in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until skin begins to lift. Peel peaches, cut in half and remove stones, then chop. Place on prepared tray. Freeze for 2 hours or until firm.

Step 2

Meanwhile, to create sugar syrup, place sugar, cinnamon stick and ginger in a small saucepan. Add 2 1/2 cups water and cook, stirring, over low heat, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until reduced slightly. Remove from heat. Cool completely. Strain, then discard ginger and cinnamon stick.

Step 3

Process raspberries, half of the banana and half of the sugar syrup until smooth. Transfer to a bowl. Clean processor, then process peaches, remaining banana and remaining sugar syrup until smooth. Pour half of the raspberry purée into a 2L (10-cup) loaf pan, then half of the peach purée on top. Swirl to create a marbled effect. Repeat with remaining raspberry purée and peach purée. Freeze for 6 hours or overnight until firm. Serve with extra raspberries.