Poach 5 peaches in a pot with cold water and 2 cups of caster sugar. Peal some orange and lemon rind and add to pot with vanilla pod. Allow to simmer for 15 mins.
In a smaller pot, pour raspberries, 2 tbsp caster sugar in a pot. Allow to simmer away for 15 mins to make a raspberry puree.
Remove peaches from boil and gently peal the skins.
Blitz raspberry puree and strain the puree to remove seeds whilst pouring into a bowl. Pour some raspberry puree into the bottom of 2 glasses add a peach on top. Top with fresh raspberries, ice cream scoops, another peach, additional ice cream scoop and more raspberries.