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1. Place 75g of sugar and water in pan, caramelise
2. Stir in orange juice, and vanilla pod, cook 2 minutes
3. Brush peaches with butter, toss in remaining sugar to coat
4. Place peaches in small roasting pan, nape caramel over the top of the peaches
5. Roast uncovered at 150°C for 30 minutes or until peaches are soft but still whole, basting with pan juices every 10 minutes
6. Cover loosely with a tent of foil and leave to cool (so skins will remove easily)
7. Peel off skin
8. Strain pan juices pour over peach, serve peaches hot with date and pistachio cigars