Place the vanilla pod, cinnamon, Nero d'Avola jelly, water, sugar, orange flower water and muscat in a pan and bring to the boil. Allow to boil for 5 minutes. In the meantime cut the peaches in half and remove the stone if you can, or leave it and remove after cooking. When the liquid is ready, add the peaches and cook until they become just soft. Remove the fruit from the liquid, leave to cool down. Reduce the liquid until it becomes syrupy. Add the pistachios. Join the two peach halves with a spoonful of mascarpone and place on a plate. Drizzle with the syrup and pistachios, top with a sprig of mint.