Melt 150g sugar with water in a heavy-based pan until it forms a light caramel.
Stir in orange juice and vanilla seeds then cool slightly before adding pistachios.
Preheat the oven to 150°C.
Blacken peach skins with a blowtorch and rub off the skin with a clean cloth.
Brush peaches with butter and sprinkle with the remaining sugar.
Place peaches in a tin, spoon over caramel, and roast for 20 minutes while basting.
Add raspberries and roast for another 10 minutes until peaches are soft.
Cover the tin with foil and allow to cool to let juices gather.
Plate the fruit and drizzle with the remaining caramel sauce.