Grilled Peaches with Raspberry Puree

• 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

1. Combine raspberries and lemon juice in blender or food processor; process till smooth.
2. Strain raspberry puree; discard seeds.
3. Cover and chill.
4. Cut 1 (18x18-inch) sheet of heavy-duty aluminum foil.
5. Place peach halves, cut side up, on foil.
6. Combine brown sugar and cinnamon; spoon enenly into center of each peach half.
7. Sprinkle with rum extract.
8. Fold foil over peaches, and loosely seal.
9. Place grill rack over medium coals; place peach bundle on rack, and cook 15 minutes or until peaches are thoroughly heated.
10. To serve, spoon 2 tbsp.
11. raspberry puree over each grilled peach half.

frozen raspberries, lemon juice, peaches, brown sugar, ground cinnamon, rum

Taken from www.foodgeeks.com/recipes/16443 (may not work)