| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
(10-oz) pkg frozen raspberries in light syrup, slightly thawed |
| 1 1/2 |
ts |
Lemon juice |
| 2 |
md |
Peaches, peeled, halved and pitted |
| 1 1/2 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1 1/2 |
ts |
Rum flavoring |
| 1 1/2 |
ts |
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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