Poached Vanilla Peaches with Raspberry Puree and Passion Fruit Sauce

350g / 12 oz caster sugar
1 vanilla bean, halved lengthways
4 peaches
100g / 3 1/2 oz fresh raspberries or frozen raspberries, thawed
4 small scoops reduced fat vanilla ice cream

For the Passion fruit sauce
60ml / 2 fl oz passion fruit pulp
2 tablespoons caster sugar

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.