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Grilled Peaches With Raspberry Puree

1 (10 ounce) pkg. frozen raspberries, slightly thawed
3 teaspoons lemon juice
4 medium peaches, peeled, halved and pitted
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 teaspoon rum
3 teaspoons margarine

Blend raspberries and lemon juice; process until smooth. Strain puree; discard seeds. Cover and chill. Place peach halves, cut side up, on a piece of heavy aluminum foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half. Sprinkle peach halves with rum and dot with margarine. Fold foil over peaches and seal loosely. Place peach bundle on grill rack over medium coals. Cook 15 minutes or until peaches are thoroughly heated. (Alternative: Place peaches in a microwave-safe dish and heat, covered, at medium setting for 1 minute or until heated.) To serve, spoon 2 tablespoons raspberry puree over each peach half.
Serves 8.