5 lg. peaches
3/4 c. honey
1 tsp. unflavored gelatin
2 tsp. lemon juice
1/4 tsp. almond extract
1/16 tsp. salt
1 c. heavy cream

Puree enough peaches to make 3/4 cup, chop the rest. Combine pureed peaches, honey and gelatin in small saucepan. Heat until hot and bubbly. Remove, add rest of peaches, lemon juice, extract and salt. Pour into 9"x9"x2" pan and put in refrigerator freezer until firm, 1 to 1 1/2 hours. Whip cream, then add peach mixture and mix well. Return to pan and freeze. Any fresh or frozen fruit can be substituted for the peaches.