Place sugar, water and vanilla in a pot and bring to the boil, reduce for a further 2 mins and set aside for 10 mins to cool
Cut peaches in half and remove the stone, place peaches in a zip lock bag with approx 50-60gm of sugar syrup and seal the bag removing as much air as possible
Place the peaches in a pre-heated oven steam setting 80 degrees for 40-45 mins
For the coulis set aside a few raspberries to use as a garnish and place the remaining in the jug of a blender with the juice of 1/4 of a lime and approx 30gm sugar syrup
Once blended pour the coulis through a mesh strainer and set aside
When peaches are cooked remove from the oven and place the bag into a bowl of iced water to cool
Remove peaches from the bag peel and slice one in half. Pour a small pool of coulis on a plate and place peaches on top Scatter raspberries, place a scoop of ice cream on top and garnish with some small mint or basil leaves