Grilled Peaches with Raspberry Puree
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Ingredients
| 10 oz. | frozen raspberries in syrup, slightly thawed | | 2 tsp. | lemon juice | | 2 | md. peaches, peeled, halved and pitted | | 1-1/2 tsp. | brown sugar | | 1/4 tsp. | ground cinnamon | | 2 tsp. | rum extract |
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Instructions
Combine raspberries and lemon juice in blender or food processor; process till smooth. Strain raspberry puree; discard seeds. Cover and chill. Cut 1 (18x18-inch) sheet of heavy-duty aluminum foil. Place peach halves, cut side up, on foil.
Combine brown sugar and cinnamon; spoon enenly into center of each peach half. Sprinkle with rum extract. 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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