Put the oven on 350°F / 180°C (160°C Fan) / Gas Mark 4.
Cut the peaches around the stone and split in half.
Boil the stock syrup with the lemon and vanilla pod and poach the peaches in it for 3 minutes.
Remove from heat and place the peaches in some iced water until cool enough to touch. Peel the peaches and put back in the warm syrup. Set aside.
Remove the crust from the brioche and cut into rounds, dust with icing sugar and bake in the oven for 2-3 minutes.
Put the warm brioche on to a plate and surround with raspberry sauce.
Place a peach half on top of each brioche and top with vanilla ice cream.
Serve.
