Rachael Ray: Rachael's Daytime Talkshow
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
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- Last-Minute Cake Decorating
Recipes on this show:
- Saltimbocca Brown Butter Ravioli with Pumpkin
- Paula Deen’s Never-Fail Pound Cake
- Paula Deen's Berry Trifle
- Italian Spumoni Tower
- Creamsicle Sammies
Related Recipes:
- Paula Deen’s Never-Fail Pound Cake
- Paula Deen's Berry Trifle
- Italian Spumoni Tower
- Have Your Pie and Eat It, Too: Apple Pot Pies
- Make-Your-Own Fruit Leather
Recipe Categories:
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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