Pre-heat the oven to 190 degrees Celsius.
Place the butter, honey, white wine and orange juice in a small pan and bring to the boil.
Simmer for one minute.
Stir in the thyme leaves.
Arrange the peach halves, cut side up in a shallow ovenproof dish (non-metallic) and spoon the honey mixture over and around the peaches.
Bake peaches for about 20 minutes, until just tender. They should retain their shape.
Transfer immediately to a plate to cool and reserve the syrup.
Stir ricotta and honey to combine, if honey is desired.
Place two peach halves on each serving plate and spoon syrup over peaches.
Serve with a bowl of ricotta scattered with roasted almonds.
Note – almonds can be roasted on a tray for about 5 minutes while peaches are cooking.