Wash the peaches well, carefully rubbing the white down off. In a saucepan big enough to hold the peaches in a single layer, combine the water, wine, vanilla, lemon zest and sugar and bring to the boil. When the sugar is dissolved, add the peaches, ensuring the sugar syrup covers them, then cook carefully for 5–10 minutes until the peaches are tender when pierced with a sharp knife. Remove from the syrup and peel when cool enough to handle. Return to the liquid and set aside. (You won’t need the liquid, but it can be used to make a jelly.) To make the raspberry sauce, place the raspberries and sugar in a saucepan, bring to the boil, then purée in a food processor. Press through a fine sieve to remove the seeds if desired. To serve, place a peach in each serving dish and top with raspberry sauce and a scoop of ice-cream, if desired.