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1
Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan.
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2
Stir over medium heat until the sugar has dissolved.
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3
Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid.
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4
Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft.
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5
Remove the peaches and finish poaching the remainder of the fruits.
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6
When done, place the peaches in a glass baking dish, cut side down.
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7
Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
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8
For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved.
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9
Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes.
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10
Strain and chill the syrup.
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11
In a bowl, whip the syrup and cream with a hand-held mixer until stiff.
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12
In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
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13
To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream.
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14
Garnish with fresh mint sprigs and raspberries.
