Paula Deen’s Peach Short Cake

By carvalhohm

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

Preparation

Step 1

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.