Combine the sugar and water in a medium saucepan. Bring to a simmer; stirring until the sugar dissolves. Pour about 1/4 cup of the syrup over the raspberries in a bowl. Add the peach chunks to the remaining syrup in the saucepan and bring back to a simmer. Cook for a minute or two, until they soften.

Let both raspberries and peaches cool in the syrup. The raspberries will cool quickly but you can hasten the peaches along by setting them in a larger bowl of ice water for 10 to 15 minutes.

In a blender or food processor, puree the peaches and their syrup first, then scrape the blended mixture into a measuring cup with a spout. Stir in the optional almond extract. Next puree the raspberries with their syrup then transfer the blended mixture to a smaller spouted cup.

The raspberry color would muddle the peach puree much more than vice-versa, hence blending peaches first.

Pour a tiny splash of raspberry sauce in the bottom of each popsicle mold, followed by a larger splash of peaches. For each layer of fruit puree, use half of your total sauce since there will be two layers of each. Add a dollop of softened ice cream to each mold.

Repeat with the remaining raspberries, peaches and ice cream. Use a skewer to lightly marble the mixtures together. Don't overdo it; the ingredients should be lightly marbled. Cover with the fitted lid and place a popsicle stick in each opening. Be sure to leave an ample amount of stick to allow for a generous handle.

Freeze the popsicles for about four to six hours or according to manufacturer’s instructions.