Paula Deens Peach Short Cake

by Rachael Ray Show Staff 11:00 PM, October 1, 2009

Aired October 1, 2009

Serves 6 servings
4 tablespoons butter
2 cups frozen peaches, defrosted (use fresh if theyre in season!)
2 tablespoons sugar
6 slices Paula Deens Never-Fail Pound Cake
Butter pecan ice cream

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