| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 6 | Servings | ||
INGREDIENTS
| 1/2 | 10-oz pkg frozen | |
| raspberries in light | ||
| syrup | ||
| slightly thawed | ||
| 1 1/2 | t | Lemon juice |
| 2 | Peaches, peeled halved and | |
| pitted | ||
| 1 1/2 | T | Brown sugar |
| 1/4 | t | Ground cinnamon |
| 1 1/2 | t | Rum flavoring |
| 1 1/2 | t | Margarine |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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