Preheat oven to 400°. Line a sheet pan with
foil and set aside. In a small bowl, toss walnuts with 2 tablespoons
butter and 2 tablespoons brown sugar. Spread walnuts on sheet pan.
Roast 5 minutes; turn and continue roasting until browned and crispy,
about 10 minutes. Remove from pan.
Place peaches on same pan; brush tops with remaining 2 tablespoons
butter and sprinkle with remaining 3 tablespoons brown sugar. Roast
until sugar is bubbling and oozing, about 25 to 35 minutes. Place
2 peach halves on a plate; top with heavy cream or sour cream and
toasted walnuts.
|
