I recently received some of the best fruit of the season:  perfectly ripe, yellow peaches. I originally wanted to bake a dessert with them, such as a pie or a crisp.  But after sampling one, I knew it would be a total waste to bake them. I found this recipe through Bon Appetit and modified it slightly so I could showcase these peaches. Makes 3-4 custards.

-1 Cup Heavy Cream
-2 Tablespoons Honey, divided
-5 teaspoons Sugar
-1/2 teaspoon Vanilla Bean Paste (or Vanilla)
-1 2-inch Strip Lemon Peel
-3 Tablespoons Light Rum
-1 Cup Peaches, sliced

In a small saucepan, heat cream, honey, and sugar over medium low heat.  Allow to start to simmer.  Add vanilla and lemon peel and remove the saucepan from heat.  Let steep for five minutes and remove the lemon peel.  Pour custard into ramekins and place in the fridge for at least an hour, or for a day at the most.

For the fruit:  Toss thinly sliced peaches in honey and rum and let sit for an hour.  Stir and serve on top of the custard.