Combine all ingredients in a vacuum seeled bag and sous vide at 62C for 1 hour.
In a sauce pan toast seeds over medium heat. Add all other ingredients and simmer until fruit is tender, about 10 minutes. Using either immersion blender or vitamix, blend everything, check seasoning and pass through chinoise. Chill and store.
Combine all ingredients in a vacuum bag and seal. Let sit for one day.
Remove peaches from bag, reserving liquid and vanilla bean.
Lightly oil peaches and char pit side on flat top.