Preheat oven to 425º F. Heat the saffron syrup. When it begins to boil, remove it from the heat and pour it into a roasting pan. Place the peaches, cut side up, in the roasting pan. Sprinkle each half with 1 t sugar, and dot with 1 tablespoon of butter. Roast on the middle rack for 25 minutes. In the meantime, mix mascarpone cheese and honey together. Crush the walnuts (I put them in a ziploc bag and use my rolling pin to crush them) and add the sugar. Remove the roasted peaches from the oven. Let the peaches sit for about 2 minutes before plating. Spoon some of the saffron syrup from the roasting pan on the peaches. Top with honeyed mascarpone and sprinkle with walnut sugar.

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