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 an electric blender. Process until smooth.
Strain raspberry puree; discard seed.
Cover and chill.
Cut 1 (18 x 18-inch) sheet 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, loosely seal.
Place each peach bundle on rack and cook 15 minutes or until peaches are heated.
To serve, spoon 2 tablespoons raspberry puree over each chilled peach half.
Yield:
4 servings.