Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)
Place honey and vinegar in a small saucepan, whisk to combine, and set over high heat.
½ cup honey
¼ cup balsamic vinegar
Bring the honey mixture to a boil and cook, whisking constantly, until smooth and slightly thickened, about 2 minutes. Remove glaze from heat and set aside.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the grill pan heats up, wash, dry, and halve peaches; remove pits.
Once the grill pan is hot, coat with oil. Place peaches on the grill, cut-side down, and cook, turning once, until charred and warmed through, about 3 minutes. Remove to a plate and set aside.
2 tsp virgin coconut oil
Meanwhile, remove bowl from the freezer. Pour cold cream into the bowl.
8 fl oz (1 cup) heavy whipping cream
Use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 3 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)
To serve, divide grilled peaches between plates, drizzle with glaze, and top with whipped cream. Enjoy!