Grilled Peaches With Raspberry Puree - cooking recipe

Ingredients

1/2 (10 oz.) pkg. frozen raspberries (in light syrup), slightly thawed
1 1/2 tsp. lemon juice
2 medium peaches, peeled, halved and pitted
1 1/2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1 1/2 tsp. rum flavoring
1 1/2 tsp. margarine

Preparation

Combine raspberries and lemon juice in container of blender. Cover and process until smooth.
Strain raspberry puree, discarding seeds.
Cover and chill.
Place peach halves, cut side up, on heavy-duty aluminum 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 seal loosely. 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 tablespoons raspberry puree over each grilled peach half.