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Title: Grilled Peaches with Raspberry Puree
Categories: Dessert Fruit Grill Lowfat
Yield: 4 Servings
10 | oz | Raspberries In Syrup -- |
Frozen, | ||
Slightly thawed | ||
2 | ts | Lemon Juice |
2 | md | Peaches -- peel, halved, |
Pitted | ||
1 1/2 | ts | Brown Sugar |
1/4 | ts | Ground Cinnamon |
2 | ts | Rum Extract |
Combine raspberries and lemon juice in blender or food processor; process till smooth. Strain raspberry puree; discard seeds. Cover and chill. Cut 1 (18 x 18") sheet of heavy-duty aluminum foil. Place peach halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon enenly into center of each peach half. Sprinkle with rum extract. Fold foil over peaches, and loosely seal. Place grill rack over med. coals; place peach bundle on rack, and cook 15 min or until peaches are thoroughly heated.
TO SERVE: spoon 2 TBSP raspberry puree over each grilled peach half.
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