In a food processor, puree the honey and peaches together. Set aside.

In a small saucepan, mix together the water and gelatin and let stand 1 minute. Over medium-low heat, stir mixture until the gelatin has completely dissolved, about 5 minutes. Remove from heat, slowly add the gelatin mixture to the peach honey and blend thoroughly. Allow to cool to room temperature, about 5 minutes.

While the peach mixture is cooling, beat the cream until firm peaks form, about 2 minutes.

Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding. Do not mix together completely.

Place the pudding in the refrigerator ande chill until firm. Scoop out servings with a large spoon.

From "Native American Cooking, " by Lois Ellen Frank Collected from the Int'l Fido Cooking Echoes