• Preheat oven to 350℉.
• In a small bowl, whisk honey, vanilla, cinnamon, cloves, nutmeg, and pinch of salt together.
• Place the halved peaches, cut side up, into a small baking dish just big enough to fit them all.
• Spoon the syrup on top of the peaches, making sure to coat each one.
• Bake uncovered 25-30 minutes, or until golden and tender.
• Meanwhile, to make the whipped cream, place the mixing bowl and beater attachments of your mixer into the freezer for 10 minutes.
• Remove from freezer, add cream, honey, and vanilla to the cold bowl. Beat on medium speed 1 minute, or until the cream becomes slightly fluffier.
• Switch speed to high, and continue to beat until stiff peaks form.
• Top each serving with ⅓ cup whipped cream.

Note: Whipped cream can be stored in an airtight container in the refrigerator for up to 12 hours.