Pan-seared Peaches with Roasted Walnuts

My grandmother always taught me that it is most difficult to cook simple

food. I absolutely agree! The way she made these peaches are an example of it, the succulent peaches perfectly complement the roasted walnuts.

SERVES 6

6 firm but ripe peaches

1 tablespoon fresh lemon juice

pinch of salt

1 cup walnuts, shelled

4 tablespoons unsalted butter, melted

4 tablespoons jaggery or brown sugar

2 tablespoons peach schnapps

6 mint sprigs

Cut the peaches in half lengthwise, remove the pits, and season the cut sides with lemon and salt. Cover and set aside for at least 20 minutes.

Preheat the oven to 350°F.

Place the walnuts in a baking dish and bake until they are light brown and very fragrant—about 10 minutes.

Heat the butter in a large skillet over medium heat. Add the peaches. Cut sides down and cook until the peaches turn light brown—about 4 minutes. Add the jaggery and roasted walnuts. Cook until the peaches become soft—about 5 minutes. Add the peach schnapps and cook until well mixed.

Place the peaches on the serving plate with walnuts over it. Pour the syrup. Garnish with a mint sprig.