Grilled peaches with raspberry puree

6 Servings

Ingredients

Quantity Ingredient
½ (10-oz) pkg frozen raspberries in light syrup, slightly thawed
1½ teaspoon Lemon juice
2 mediums Peaches, peeled, halved and pitted
1½ tablespoon Brown sugar
¼ teaspoon Ground cinnamon
1½ teaspoon Rum flavoring
1½ teaspoon Margarine

Directions

Grilled Peaches with Raspberry Puree Combine raspberries and lemon juice in container of an electric blender or food processor; top with cover, and process until smooth.

Strain raspberry puree; discard seeds. Cover and chill.

Cut 1 (18 X 18 inch) sheet of heavy duty aluminum foil. Place peach halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half.

Sprinkle with rum flavoring, and dot with margarine. Fold foil over peaches, and loosely seal.

Place grill rack over medium coals; place peach bundle on rack, and cook 15 minutes or until peaches are thoroughly heated.

To serve, spoon 2 Tbsp raspberry puree over each grilled peach half.

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