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Playing Paula Deen’s Peach Shortcake


  • 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


Serves: 6 servings


In a medium skillet over medium-high heat, melt butter. Add peaches and sugar, saute 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.