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 or butter

Preparation

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.