Preheat the oven to 350 degrees. Scrape the vanilla bean (or powder) into the sugar and mix well. Lay the wedges into a lightly buttered shallow casserole dish and sprinkle with half the sugar mixture. If using lavender, scatter the sprigs into the casserole dish around the peaches. Place in the oven for 8 minutes. Flip the peach slices, sprinkle with the remaining sugar and return to oven for 6 to 10 minutes, until the peaches test just done with a tip of a knife. While still hot, place a piece of foil over the casserole dish and let the peaches cool to room temperature. This step can also be done the night before and the peaches refrigerated overnight.
If using fresh peaches, finish preparing by peeling the skin off each slice using a paring knife. Reserve the juices.
Fold together the mascarpone cheese, the maple syrup and the scraped vanilla bean (or powder).
Pre-heat waffle iron. Place the milk, egg and oil into a bowl, add the dry mix and whisk together. For best results, let batter rest 5 minutes. Ladle waffle batter on the griddle and cook until the waffle iron timer sounds or the edges of the waffle are light brown and crispy.
While the waffles are cooking in the waffle iron, warm the peach wedges and reserved juices in a sauté pan on low heat. Place a serving of waffles onto each plate, spoon an equal amount of peach wedges onto the waffles and top with the mascarpone cheese. Serve with raspberries and warmed, pure maple syrup.