Peaches & Cream

Cut peach halves into 1/2-inch-thick slices.

Combine water and 4 tablespoons honey in a medium saucepan; bring to a boil over medium-high heat. Boil until slightly thickened and syrupy, 2 to 3 minutes. Add the peaches and stir to coat. Return to a light simmer; simmer for 1 minute. Transfer the peach mixture to a large heatproof bowl; let stand at room temperature for 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.

Whisk cream, vanilla and the remaining 1 tablespoon honey together in a large bowl. Whisk vigorously until the mixture is slightly thickened, about 1 minute. (Alternatively, beat with an electric mixer or stand mixer fitted with the whisk attachment, about 30 seconds.) Using a slotted spoon, add the chilled peaches to the cream mixture (discard any liquid from the chilled peaches) and gently stir until the peaches are completely coated.