Put the raspberries in a food processor or blender and process to make a smooth purée. Press this through a non-metallic strainer to remove the seeds, and stir in half the honey. Check the sweetness, adding a little more honey if necessary.
Halve the peaches, remove the stones and coarsely chop the flesh. Blend the peaches to a purée with the vanilla bean paste or essence and cream. Blend in the orange juice and any remaining honey.
Spoon a layer of the peach purée to a depth of about 15 mm (¾ inch) in 2 large glasses. Add a layer of raspberry puree and repeat the layering. Lightly marble the colours together with a knife and serve.