Sliced Peaches with Vanilla Ice Cream and Sambuca Sauce
Rinse, halve and remove pits from peaches. Cut peaches into slices. Slit vanilla bean lengthwise and scrape out seeds. In a shallow pan, bring wine, 2 tablespoons sugar and vanilla bean seeds to a boil. Add peach slices and simmer over low heat, about 10 minutes. Remove peaches from liquid and drain.
In a metal bowl set over a pan of simmering water, beat egg yolks, Sambuca and remaining sugar until pale and thick. Arrange peaches on plates, drizzle with Sambuca sauce and top each with a scoop of ice cream. Garnish with mint leaves.