| 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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