Baked Vanilla Lemongrass Peach
Rinse peaches, cut in half crosswise, remove pit and blanch briefly in a pot of boiling water. Drain, rinse with cold water, drain again and peel. Halve vanilla bean lengthwise, scrape out seeds with a sharp knife and rub vanilla seeds on peaches. Heat honey in a small saucepan, stir in butter and peach liqueur and let dissolve.
Lay out pieces of aluminum foil on a work surface and brush each piece of foil with butter. Arrange 1 peach on each piece of foil. Pour honey mixture over peaches. Cut lemongrass leaves and vanilla pods into 4 long pieces and lay on peaches, then bring foil up around peaches and wrap peaches in foil. Place wrapped peaches in a baking dish with 100 ml (approximately 3 1/2 ounces) of water and bake in a preheated 170°C (approximately 350°F) oven for about 20 minutes. Remove peaches from the baking dish, remove from foil and serve on plates.