Preheat oven to 400°.
Unfold dough, and cut into 8 wedges; place on a baking sheet.
Bake at 400° for 11 minutes or until golden. Cool completely on a wire rack.
Combine sugar, cornstarch, cinnamon, and, if desired, allspice, in a large saucepan. Add peaches, stirring well. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick and sugar dissolves, stirring constantly. Remove from heat; stir in raspberries and vanilla. Let stand 15 minutes. Top each pastry wedge with 1/4 cup fruit mixture and 1/4 cup ice cream.