For the honeycomb, put the caster sugar, golden syrup and water in a double bottom saucepan and cook gently it reaches 149֯c on a sugar thermometer. Remove from heat, stir in the baking soda. Be very careful at this point, the mixture will bubble up quite a bit until baking soda is dissolved. Pour the obtained mixture over baking paper and allow cooling completely before breaking into desired pieces. Baked peaches; Line a baking tray with baking paper, peel the peaches and cut in segments, spread on the baking tray. Slit the vanilla pod open, scrape and spread over the peaches together with a good drizzle of honey. Add a knob of butter and bake in a hot oven until fruit caramelizes in the honey.Mascarpone topping; Transfer the mascarpone cheese in a mixing bowl, mix and sweeten to taste with honey. Crush the honey comb and mix in. Assemble; Warm up the waffle in a hot oven, serve on a dessert plate. Spoon over the roasted peaches. Heap up with the mascarpone, sprinkle with blue berries and extra honeycomb crumbs.