1.Preheat oven to 200°C/400°F.
2.Halve peaches; remove and discard seeds. Place peaches, cut-side, up in a single layer, in a shallow baking dish.
3.Using a sharp knife, split vanilla bean lengthways and scrape seeds into a small saucepan, add bean. Add honey and juice to pan; cook over low heat until liquid is of a pourable consistency. Pour over peaches.
4.Chop butter; scatter over fruit. Roast peaches, uncovered, about 30 minutes, basting regularly, or until tender.
Choose freestone peaches as it will be easier to remove the seeds. You can peel the peaches before roasting if you prefer.Note