Bring 4 quarts/4l water to a boil in a large pot. Lower each peach in with a slotted spoon, one at a time. Boil for 2 minutes, remove with the spoon, and slip off the skin. Repeat the procedure with each peach.
Cut each peach in half, remove the pit, and place 1 tablespoon/15 ml preserves in the hollow of each peach.
Combine 1 cup/250 ml cold water and the honey in a small sauce