Navajo Peach Pudding

Combine water and honey in a saucepan over medium heat, stirring until the honey dissolves completely.

Cut the fresh peaches into small chunks and add them to the honey-water mixture, bringing to a gentle simmer.

Sprinkle the unflavored gelatin over the peach mixture and stir constantly for 1 minute until the gelatin is fully dissolved and no lumps remain.

Remove the saucepan from heat and allow the peach mixture to cool to room temperature, about 10 minutes.

Pour the cooled peach mixture into a blender and blend until smooth, then transfer to a large mixing bowl.

In a separate bowl, whip the whipping cream until stiff peaks form using an electric mixer or whisk.

Fold the whipped cream gently into the cooled peach mixture using a spatula until no white streaks remain.

Divide the pudding into four serving bowls or glasses and refrigerate for at least 30 minutes before serving.