1/2 (10 oz.) pkg. frozen raspberries in light syrup, slightly thawed
1 1/2 tsps. lemon juice
2 medium peaches, peeled, halved and pitted
1 1/2 Tbsps. brown sugar
1/4 tsp. ground cinnamon
1 1/2 tsps. rum
1 1/2 tsps. butter

Combine raspberries and lemon juice in container of a blender or food processor, process until smooth. Strain raspberries, cover and chill. 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 with rum 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. Serves 4.