1/2 cup sweetened frozen raspberries, partially thawed
1-1/2 teaspoons lemon juice
2 fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter
In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.
Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches by 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with margarine. Fold foil over peaches and seal tightly.
Grill over medium-hot coals for fifteen minutes or until heated through. Open foil carefully to allow steam to escape.
To serve, spoon the raspberry sauce over peaches.
Recipe makes 4 servings.
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