Grilled Peaches with Raspberry Puree (4)
10 oz. pkg. frozen raspberries in syrup, slightly thawed
2 tsp. lemon juice
2 med. peeled halved peaches
1 1/2 tsp. brown sugar
1/4 tsp. cinnamon
2 tsp. rum extract
Puree first 2 in a blender or processor until smooth. Strain. Discard seeds. Cover and chill. Place peach halves cut side up on an 18" foil square. Mix brown sugar and cinnamon. Spoon evenly into center of each peach half. Sprinkle with rum extract. Seal loosely. Set over med. coals. Cook 15 min. until thoroughly heated. Spoon 2 Tbsp. raspberry puree over each peach half.
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10 oz. pkg. frozen raspberries in syrup, slightly thawed
2 tsp. lemon juice
2 med. peeled halved peaches
1 1/2 tsp. brown sugar
1/4 tsp. cinnamon
2 tsp. rum extract
Puree first 2 in a blender or processor until smooth. Strain. Discard seeds. Cover and chill. Place peach halves cut side up on an 18" foil square. Mix brown sugar and cinnamon. Spoon evenly into center of each peach half. Sprinkle with rum extract. Seal loosely. Set over med. coals. Cook 15 min. until thoroughly heated. Spoon 2 Tbsp. raspberry puree over each peach half.
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