For walnuts, preheat oven to 350° F. Toss nuts with honey and spread onto a parchment-lined baking sheet. Bake for 12 to 15 minutes, stirring once until a rich browned. Let cool.
For cream, whip cream to soft peaks and stir in sugar. Chill until ready to serve.
For fruit preheat oven to 400° F. Toss peaches, raspberries, blueberries and blackberries with superfine sugar and lemon zest and let sit for 10 minutes. Spoon into ramekins and bake for 8 to 10 minutes, just until hot. Remove from heat.
While fruit is roasting, prepare sugar. Bring sugar, lemon juice and water up to a boil in a saucepan. Without stirring, cook sugar until a light golden brown, brushing the sides of the pan with water occasionally.
To serve, top hot fruit with whipped cream, and pour hot sugar over cream. Top with candied walnuts. As the warm fruit and hot sugar comes in contact with the cream, it will melt slightly into the fruit. Serve immediately.