Ingredients:

1/2 package (5 ounces) frozen raspberries in light syrup, slightly thawed

1-1/2 teaspoon lemon juice

1-1/2 Tablespoons brown sugar

1-1/2 teaspoon rum flavoring

2 medium peaches, peeled, halved and pitted

1/4 teaspoon ground cinnamon

1-1/2 teaspoon margarine or butter

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 one 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; dot with margarine or butter. Fold foil over peaches; loosely seal. Place grill rack over medium coals and place peach bundle on rack. Cook 15 minutes or until peaches are thoroughly heated. To serve, spoon 2 Tablespoons raspberry puree over each grilled peach half.

Serves: 4

• Hillside Farm Bed and Breakfast on VirtualCities.com
• Hillside Farm Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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