Method

• 1.
  Place the caster sugar, vanilla bean and seeds and 600ml cold water in a saucepan. Bring to the boil, stirring to dissolve sugar, then reduce heat to low and add the peaches. Simmer for 5-6 minutes (this will depend on the ripeness of the fruit). Transfer peaches to a bowl to cool slightly, then slip off the skins.
• 2.
  Set the syrup aside to cool, then return peaches to syrup until you are ready to serve.
• 3.
  Place 200g of raspberries, icing sugar and kirsch in a food processor and mix until smooth. Pass through a sieve to remove the seeds.
• 4.
  Place a peach in each serving dish and add a scoop of ice-cream. Drizzle with sauce and garnish with remaining raspberries.