Pour 500ml / 17 fl oz of water into a saucepan and add the caster sugar. Heat over medium heat
until the sugar has dissolved. Scrape the seeds from the vanilla bean into the saucepan and add the
pod, cinnamon stick, cardamom pods and star anise. Boil for 2 minutes, then set aside to cool.
Put the peaches in a heat proof bowl and cover with boiling water. Set aside for 1 minute, then
drain the peaches and refresh in ice-cold water. Halve the peaches, removing the stones and skin.
Working quickly to prevent the peaches from browning, place the peaches in a bowl and strain the
cooled syrup over them. Refrigerate for several hours to allow the peaches to macerate in the
Stir the dark brown sugar through the yoghurt and serve with the peaches and syrup.