Peach melba with Peach and Raspberry flavours

Preparation:

1. Peel the peaches, leaving them whole. Split the vanilla pod in half and scrape out the seeds with the tip of a knife.
2. Bring the water, sugar and vanilla, white peach and raspberry flavouring to the boil.
3. Boil for five minutes.
4. Lower the heat and add the peaches.
5. Poach the peaches at a gentle simmer for 8 to 10 minutes.
6. Turn off the heat and let them cool in their syrup.
7. Blend the raspberries to obtain a smooth coulis.
8. When the syrup and peaches have cooled, set the peaches aside.
9. Cut them in half and remove the pits.
10. In an individual dish, place two scoops of vanilla ice cream, two halves of peaches in syrup and raspberry coulis.