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-- N. Johnson, Connersville, IN
You Will Need
1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter
What to Do
1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.
2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.
3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.
Serves 4
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