Grilled Peaches and Figs brushed with honey and served with fresh cream are a really easy and delicious summer treat.  But if you are looking for a little more challenging and unique dessert try this.  The figs are cooked into the custard but the peaches are raw.

Chop 6 ripe figs roughly.  Combine in a saucepan with 1/4 C. water and 1 t. sugar.  Cook for five minutes until liquid cooks off.

Transfer to a blender and puree, then return to the saucepan along with 2 C. heavy cream, a pinch of salt, and 1/4 t. vanilla extract.  Bring to a boil then cover and let sit for 15 minutes.

In mixing bowl, combine 5 egg yolks, 1/4 C. sugar, and 2 t. honey.  Whisk until well-blended and creamy.  Very slowly whisk the cream into the egg yolk mixture, taking care not to allow the yolks to cook.

Use a double boiler to cook the custard over low heat for 15 minutes, until is creamy and coats the back of a spoon.

Cover and refrigerate for an hour or overnight.

Cut the top 1/2″ off 4 ripe peaches, then use a sharp knife to remove the pit while leaving the peach whole.  Fill the peaches with the custard, then sprinkle a little sugar on top.

Use a torch to caramelize the sugar on each peach.  Serve immediately.