Servings: Serves 6
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.
From the July 2002 issue of O, The Oprah Magazine
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