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Paula Deen tops her Never-Fail Pound Cake with caramelized peaches + butter pecan ice cream for her irresistible peach shortcake recipe.
Paula's tip: Use fresh peaches if they're in season (which is usually during the summer)!
For more peach recipes, try Peach Cobbler, Grilled Peaches with Whipped Cream + Honey or Maple Vodka Peaches.
Ingredients
- 4 tablespoons butter,
- 2 cups frozen peaches, defrosted
- 2 tablespoons sugar
- 6 slices Paula Deen's Never-Fail Pound Cake
- Butter pecan ice cream
Yield
Serves: 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.