1/2 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1 1/2 tsp. lemon juice
2 med. peaches, peeled, halved & pitted
1 1/2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 1/2 tsp. rum flavoring
1 1/2 tsp. butter

Combine raspberries and lemon juice in container of an electric blender or food processor; top with cover and process until smooth.

Strain raspberry puree; discard seeds. Cover and chill. Cut 1 (18"x18") 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 with rum flavoring and dot with butter. Fold foil over peaches and loosely seal. Place grill rack over medium coals; place peach bundle on rack and cook 15 minutes or until peaches are thoroughly heated. To serve, spoon 2 tablespoons raspberry puree over each grilled peach half.