In a medium saucepan, combine white sugar and water over medium heat. Stir until the sugar dissolves (2-3 minutes). Bring to a boil and let boil for 5 minutes.

Stir in vanilla extract once the syrup has boiled. Allow to cool slightly.

Slice the peaches in half and remove the pits. Set aside.

Poach the peach halves in the syrup for 4-5 minutes until fork-tender.

Remove peaches from the syrup and let cool. Peel and return to syrup to chill.

Prepare raspberry sauce by heating raspberries, sugar, and a little water until sauce-like (5-7 minutes).

To serve, scoop ice cream into bowls, top with peaches, and drizzle with raspberry sauce.