In a large saucepan, combine the water, honey, granulated sugar, lemon, cinnamon stick, and vanilla pod. Simmer gently until sugar and honey dissolve.

Add the peaches and place a cartouche over the top of the pan.

Simmer for 10-15 minutes, turning occasionally, until peaches are tender but not soft or mushy.

With a slotted spoon, remove the peaches and transfer to a bowl. Discard the cartouche.

Bring the poaching syrup to a low boil. Boil 15 minutes, or until reduced by half.

Pass through a fine mesh strainer to remove the lemon, cinnamon stick, and vanilla pod.

Pour syrup over peaches. Allow to cool before serving.

Portion peaches into individual serving bowls, along with a spoonful of the poaching syrup. Serve warm or at room temperature, accompanied by custard, vanilla ice cream, fresh fruit, whipped cream, or coconut whipped cream.

Store leftover poached peaches in the refrigerator for up to 3 days. Eat cold, or briefly rewarm in the microwave until just heated through.