Place raspberries in a blender; cover and process until smooth. Strain and discard
seeds. Cover and refrigerate puree.
Place peaches and lemon juice in the blender; cover and process until smooth.
Transfer to a bowl; stir in nectar, yogurt, sugar (if needed if fruit is tart) and
almond extract. Cover and refrigerate for 2 hours.
To garnish, drizzle 1 tablespoon raspberry puree in a 3-inch circle on top of
each serving. Use a wooden pick to draw six lines toward the center of circle, forming