Peel and slice 4 of the peaches. Liquidise slices with the orange juice until smooth.
Place gelatine in a small pan with 100ml (3½fl oz) cold water, soak until softened, heat gently until dissolved (don't boil). Strain juice into the pan. Pour mixture into a 1 litre (2 pint) loaf tin. Leave for about 2 hours or until set.
For raspberry layer, soften gelatine in 3tbsp cold water. Cook the sugar and raspberries with 150ml (¼pt) water in a small pan for 2-3 minutes, add gelatine and water, stir until dissolved. Sieve the mixture into a bowl. Measure and make up to 600ml (1 pint) with water. Pour over the peach jelly, and set for 4 hours or overnight.
To turn out, dip the mould in warm water then invert onto a serving plate and chopped fruit to garnish.