Grilled Peaches with Raspberry Puree

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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