Wash four ripe peaches under cool water. Cut each peach in half and remove the pit. Scoop out a little flesh to create cups.

In a medium saucepan, combine heavy cream, honey, and thyme. Gently warm over medium heat until creamy simmer (about 5 minutes).

Remove from heat, strain out thyme, and add lemon juice. Stir gently and let cool slightly before pouring.

Pour the posset into prepared peach cups. Cover with plastic wrap and refrigerate for at least 4 hours to set.

Garnish each cup with a sprig of thyme or a drizzle of honey before serving chilled.