Recipe by Cooking Light January 1997

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries and lemon juice in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Press berry mixture through a wire-mesh strainer, discarding seeds. Cover and chill.

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  • 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 peaches with rum flavoring, and dot with margarine. Fold foil over peaches, and loosely seal.

  • Place grill rack over medium coals (300° to 350° ); place peach bundles on rack, and cook 15 minutes or until peaches are thoroughly heated.

  • To serve, spoon 2 tablespoons raspberry puree over each peach half.

Nutrition Facts

93 calories; fat 2g; protein 0.6g; carbohydrates 17.7g; fiber 3.2g; iron 0.4mg; sodium 24mg; calcium 13mg.
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