3/4 cup sugar (+ 1 T. sugar)
3/4 cup water
1 vanilla bean (scrape seeds and set aside) or 1 T. vanilla extract
4 peaches, pitted, peeled and cut in half (I leave peel on)
8 oz raspberries
1 T. lemon juice
Preheat grill to medium/high heat.
Place 3/4 cup sugar and 3/4 cup water, 1 T. lemon juice and the seeds scraped from one vanilla bean (or 1 T. vanilla extract) into a small saucepan and cook over high heat. Bring to a boil and cook for 1-2 minutes. Removed from heat and add peaches, set aside.
Place raspberries and 1 T. lemon juice and 1 T. of sugar into a food processor or blender and puree until smooth. Use a mesh sieve to remove seeds. Cover and set in the refrigerator.
Grill peaches for 3-4 minutes on each side. Remove from gill and place back into the syrup and cover with foil for 5 minutes. Remove peaches from syrup and serve with ice-cream and drizzle with raspberry sauce.