1. Cook sugar and water over low heat, stirring gently with a wooden spoon until sugar is dissolved.
2. Cover, bring to a simmer and simmer gently for 2 minutes without stirring.
3. Add peach halves and simmer in the simple syrup for an additional 5-7 minutes. Cool and chill.

Raspberry Sauce:

1. Process raspberries in a blender until smooth, scraping down the sides.
2. Press mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds.
3. Whisk in cornstarch until smooth. Whisk in sugar.
4. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.  Cool and chill.

To serve:

1. Place 1 scoop of vanilla ice cream in each bowl.
2. Top each serving with 1 peach half and drizzle the raspberry sauce around the peach.
3. Garnish with fresh mint sprigs and serve immediately.