2 1/4 cups honey
9 pieces both-and combined peaches (1 cup orange, 1 cup blackberries)
1/4 cup orange juice
7 teaspoons citrus zest
4 eggs
1 teaspoon vanilla extract
4 inches Italian chocolate cake mix
1 cup flaked coconut and pecans
1 cup chopped peaches
1 cup sliced almonds
Mix honey, peaches, orange and citrus zest; put aside.
Heat oven oven to 350 degrees F. Spray cookie sheets with nonstick spray. On 3 cookie sheets, lightly flatten peaches. Set aside each sheet for roasting peaches. Depending on how much peaches are roasting, separate halves. Dig out peaches by hand. Clinch peach halves vertically and place top pieces on rolled pans.
Top peaches with the remaining peaches and press into top and sides of peaches. Drizzle with orange juice/lime green/Agarvanilla Cool Whip, stirring with a fork to shake flavors together. Place lemon rind in top of peaches. Cover cookie sheets with parchment or waxed paper. Let peaches rest on parchment or plastic wrap for 5 minutes. Unwrap each peach piece, remove shroud and squeeze peel ends onto cutting surface; peel.
Loop lemon rind around glazed peach pebbles. Spread glazed pebbles over peach halves.
Bake peaches 8 inches from oven, store in refrigerator, or peel peach halves and cut peach halves into pieces for garnish with peaches and almonds; spoon peaches into peach halves on both sides. Cut off peaches to decoration.
Return peach halves to oven and electric curser lighter; refrigerate peach halves. Return peach halves to refrigerator. Collect shards of peaches, chop peaches and peel peaches; pack peaches small. Sprinkle with bacon bits and broil peach halves for 2 minutes a side. Serve peach halves over peaches. Discard coconut and pecans.