by Stephanie Kinturi
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people
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Ingredients
- 1 whole angel food cake cut into 8 equal wedges
- 3 whole ripe peaches pitted and sliced into 8 wedges each
- 1/2 stick melted butter or margarine
- 1/8 cup brown sugar
- 1/4 cup peach schnapps (peach nectar may be substituted)
- 1 - 2 dollops of whipped topping to taste
- 1 - 2 pinches nutmeg to taste
Ingredients
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Instructions
- 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 5Â10 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.
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