Grilled Peaches with Raspberry Puree

1. 1

   Combine raspberries and lemon juice in blender or food processor; process till smooth.

2. 2

   Strain raspberry puree; discard seeds.

3. 3

   Cover and chill.

4. 4

   Cut 1 (18x18-inch) sheet of heavy-duty aluminum foil.

5. 5

   Place peach halves, cut side up, on foil.

6. 6

   Combine brown sugar and cinnamon; spoon enenly into center of each peach half.

7. 7

   Sprinkle with rum extract.

8. 8

   Fold foil over peaches, and loosely seal.

9. 9

   Place grill rack over medium coals; place peach bundle on rack, and cook 15 minutes or until peaches are thoroughly heated.

10. 10

    To serve, spoon 2 tbsp.

11. 11

    raspberry puree over each grilled peach half.

* Per serving · 4 servings · Values may vary.

No additional tips available.