1. Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
2. Prepare an ice bath, and set aside. Fill a large (4-quart)saucepan with enough cold water to cover peaches; remove peaches.
3. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
4. Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 1-1/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.