• 1 cup walnut halves
• 4 tablespoons unsalted butter , softened
• 5 tablespoons light brown sugar
• 6 medium peaches , halved
• 1/2 cup heavy cream or sour cream

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.