Melt the butter in a large skillet over medium heat. Add the peaches and toss to
coat evenly with the butter. Sprinkle the brown sugar over the peaches. Cook for
510 minutes or until peaches start to soften.
Drizzle the liquor over the peaches. This will cause the sauce to bubble and
thicken. Remove from heat and top the cake with the warm peaches and sauce.
Top the peaches with a dollop of whipped topping and sprinkle some ground
nutmeg on top.
Serve immediately.
Recipe Notes
**Canned peaches may be substituted, however they must be drained and rinsed of any syrup before using.