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.