3 ¼ cups sugar
6 cups water
1 vanilla bean
10 ripe large peaches
1 pound raspberries
Put 2 ¼ cups of the sugar in a saucepan large enough to hold the peaches. Add the water and vanilla bean and bring to a gentle boil, stirring to dissolve the sugar. When the sugar is dissolved, place the peaches into the pan, bring back to a simmer and poach for 8 minutes. Remove the peaches and peel while still warm. Place peaches into a dish and chill.
Puree the raspberries with the remaining sugar and strain through a sieve if you wish to get rid of the seeds.
To serve, place a peach in a bowl and drizzle with the raspberry sauce. Dust lightly with powdered sugar, if desired.