Preheat oven to 375 F. In a small bowl, combine hot water with 3 Tbsp honey; stir until honey is dissolved. With a sharp knife, split the vanilla bean in half lengthwise & scrape half of the seeds into the bowl. Reserve excess seeds for yogurt.
Peel the persimmons, cut them in half lengthwise & then slice into 1-inch thick wedges. Arrange the slices in a baking dish, drizzle with lime juice & sprinkle with the honey mixture, cardamom & butter.
Roast persimmons for about 45-60 minutes spooning the pan juices over top occasionally. When done they should be tender & easily pierced with a knife.
In a small bowl, combine 1 1/2 Tbsp honey & yogurt. Add the remainder of the vanilla bean seeds; whisk until yogurt is smooth & well blended.
To serve, divide yogurt between 4 serving dishes, top with a quarter of the persimmons, drizzle with any extra syrup & sprinkle the pistachios on top.
Recipe Notes
When using extract in place of vanilla bean in a recipe, use 1 teaspoon for every one inch of vanilla bean. Be sure to replace vanilla bean with vanilla extract and not vanilla flavoring or imitation vanilla, which are both a far cry from real vanilla.