Put the sugar, vanilla bean and 625ml / 21 1/2 fl oz of water in a large saucepan. Stir over low
heat until the sugar has dissolved. Bring to a slow boil, then add the peaches and simmer for 5
minutes, or until the peaches are just tender and softened. Cool the peaches in the syrup, then
remove with a slotted spoon. Peel and halve the peaches, removing the stones.
Put the raspberries in a food processor and process until pureed. Push the raspberries through a
sieve, discarding the pulp.
To make the passion fruit sauce, combine the passion fruit pulp with the sugar and stir until
the sugar has dissolved.
To serve, divide the raspberry puree among 4 glasses. Arrange a scoop of ice cream and two peach
halves on top. Spoon over the passion fruit sauce and serve immediately.