• Heat oven to 375 degrees. Spread nuts out in a single layer and bake about 10 minutes until golden. Allow nuts to cool.
• Line another baking sheet with foil and spray it with cooking oil.
• Combine sugar, water and honey in saucepan and stir over medium heat until sugar dissolves. Increase heat and bring to a boil. Swirl pan occasionally and brush sides down with a wet brush. When mixture is deep caramel colour (this can take up to 30 minutes depending on the surface of you saucepan) remove from heat. Add nuts and stir to coat. Pour out immediately to foil sheet and allow to cool completely.
• When cool break off ¼ of the praline and chop coarsely. Transfer to a food processor and and process until it is a fine powder. Transfer to an airtight container. Break remaining praline into ¼ " pieces and transfer to another airtight container. This can be done up to a week ahead. Store at room temperature.

Semifreddo

• Spray a 9 X 5 " loaf pan with cooking spray and line it with a double layer of plastic wrap. Leave about 4" overhand on all sides.
• Whisk yolks, ⅓ cup sugar and liqueur in the top of a double boiler. Bring water in the bottom of the double boiler to a simmer. Do not let water touch the top of the double boiler. Set double boiler top over the bottom pan and whisk until the yolks thicken and look like soft whipped cream (about 4 minutes). Remove the top and continue to whisk about 3 more minutes until mixture is cool to touch.
• Peel, pit and quarter 2 of the peaches. Puree these 2 in processor until smooth. You are shooting for 1 cup of peach puree.
• Add the peach puree to the yolk mixture. Whip the cream with ¼ cup of sugar until soft peaks form. Fold cream mixture gently into the peach/yolk mixture.
• Fold in the ground praline until evenly mixed. Transfer the mixture to the prepared loaf pan. Fold plastic overhang over to seal the pan. Cover with foil and freeze overnight.
• When ready to serve unfold the foil and plastic wrap. Invert semifreddo onto a serving plate. Press chopped praline onto sides of semifreddo. You can cover and return to freezer if not ready to serve yet.
• Just before serving peel, pit and slice the other 2 peaches for garnish. Line the slices along the open top of the semifreddo. If you prepare the peach slices ahead of time, add the 1 tablespoon lemon juice to just enough water to cover the peach slices so they don't discolour. Keep them covered until ready to garnish and then drain them, drizzle remaining 3 Tbsps Gran Marnier (optional) and place them.
• To serve cut into 1 " slices. Serve with pieces of praline and peaches for garnish.