-
Preheat oven to 425°F.
-
In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant
-
and moist.
-
Arrange peaches, cut side up, in a 13x9-inch baking dish. Pour 2/3 cup water into dish.
-
Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
-
Meanwhile, lightly spray a small baking sheet with nonstick spray.
-
In a medium heavy saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil, stirring constantly.
-
Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until a candy thermometer reaches 305°F.
-
Remove from heat and whisk in baking soda just until blended and mixture begins to bubble.
-
Gently pour hot mixture onto prepared baking sheet and cool.
-
Break honeycomb into small pieces and reserve in an airtight container.
-
Spoon 1/2 cup Breyers® Natural Vanilla Ice Cream into each of 8 bowls.
-
Top with warm roasted peaches and warm juices.
-
Sprinkle with honeycomb pieces and serve immediately.