How to Make It
Arrange peaches in a 13- by-9-inch baking dish. Combine rosé and sugar in a medium pot. Scrape seeds from vanilla bean and add seeds, bean, and star anise to pot. Simmer, stirring occasionally, until sugar is dissolved, 5 to 7 minutes. Pour rosé syrup over fruit and let macerate, uncovered, at room temperature for 2 hours or refrigerate overnight.
Serve peaches with ice cream, with rosé syrup spooned over top.