Put the peaches and water in a small sauce pan and bring the heat up to medium/high, and bring to a low simmer for about 5-10 minutes until the peaches soften, turn the heat off, and add the raw honey, and puree the mixture completely.
Transfer the peach puree to the freezer to chill for a quick half hour.
Once the peach puree is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
Fold the whipped cream gently into the peach puree, and pour into popsicle molds to freeze. I like to use a spoon to scoop the popsicle mixture into the molds since it is on the thicker side from the whipped cream.
This recipe makes about 10 popsicles for my 10-pop popsicle mold.