Paula Deen’s Peach Short Cake
Here's one of the many ways to change up your dessert!
Ingredients
- 4 tablespoons butter
- 2 cups frozen peaches, defrosted (use fresh if they’re in season!)
- 2 tablespoons sugar
- 6 slices Paula Deen’s Never-Fail Pound Cake
- Butter pecan ice cream
Yields: 6 servings
Preparation
In a medium skillet over medium-high heat, melt butter. Add peaches and sugar, sauté about 3-4 minutes, until peaches have some color on them and the sugar starts to caramelize.
Spoon peaches and sauce directly from the skillet over pieces of pound cake and serve with a scoop of butter pecan ice cream alongside.
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