Poached Peaches with Baked Ricotta

Name: Poached Peaches with Baked Ricotta
Ingredients: 2 1/4 pounds fresh ricotta cheese (4 1/2 cups); 2 vanilla beans—split and seeds scraped, beans reserved for another use; 1 1/2 tablespoons finely grated lemon zest; 9 large eggs; 3/4 cup sugar; 1/4 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1 cup sugar; 1/2 cup honey; 4 cups water; 3 fresh lemon verbena sprigs or 1 cup loosely packed dried leaves, plus additional fresh sprigs, for garnish (optional); 10 ripe but firm peaches (about 4 1/2 pounds), halved and pitted