4 individual round sponge cakes or shortcakes
4 canned peach halves in syrup
4 scoops vanilla or peach ice cream
2 tbsp. raspberry jam
2 tbsp. chopped nuts

Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach halves, hollow side up, on the cakes. Put a scoop of the ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts and serve immediately.