Wash them well under cold water.
Boil some water (enough to cover your peaches), in a large pan.
Make a cross on the top part of the peach, just enough to cut the skin (we do the same for tomatoes when we want to peel them raw).
Plunge the peaches from 30 seconds to one minute in the boiling water then remove them and plunge them in cold water (the colder, the better- feel free to use ice cubes if needed).
Peel the peaches delicately without bruising the flesh. Cut them in half and remove the pit.
In a saucepan, add cold water, sugar and the opened vanilla pods and simmer for 10 minutes.
Add the halved peaches and cook for 10 minutes on low heat.
Cool down and reserve in the fridge in the syrup.
Make the Raspberry sauce (coulis): In a blender add all the ingredients for the raspberry coulis together and blend for a few seconds.
Use a strainer to remove the seeds.
Reserve in the fridge.
Toasted the Almonds: In a hot oven (200ºC/400ºF), spread the sliced almonds and put them in the oven until they are golden brown. Keep in mind that the almonds will continue to brown even after you have removed them from the oven.
Let cool down on the kitchen counter, don’t cover them.