Recipe method
1. Preheat the barbecue or grill until very hot.
2. Put the raspberries into a pan with the vanilla pod and apple juice. Gently bring to a simmer and cook for 2 mins.
3. Remove the pan from the heat and allow the mixture to cool slightly before passing it through a sieve into a bowl to remove all the pips. Put the vanilla pod into the sieved sauce and chill in the fridge until needed.
4. Grill or barbecue the peaches for 2 mins until lightly charred and softened. Serve with a drizzle of raspberry sauce and a scattering of the crushed biscuits.