Put the honey and butter into a small pan and bring to a boil, stirring occasionally.
Boil for 5-7 minutes.
Meanwhile spread the nuts out on a cookie sheet lined with baking parchment and toast in the oven at 200°C for a few minutes.
Then add the nuts and rolled oats to the caramelized honey, mix well and spread on an oiled cookie sheet.
Leave to set.
Wash and halve the peaches, remove the stones and cut into bite-size pieces.
Heat the raspberries in a pan with the lemon juice.
Stir in the sugar and vanilla extract.
Puree half of the raspberries and push through a sieve.
Mix with the peaches and the rest of the raspberries and divide between the glasses.
Break up the set caramel and chop roughly in a food processor.
Scatter over the peach and raspberry mixture and serve.
Tips: Will not freeze