1 (10 oz.) pkg. frozen raspberries, slightly thawed
3 tsp. lemon juice
4 med. peaches, peeled, halved and pitted
3 tbsp. brown sugar
1/2 tsp. ground cinnamon
3 tsp. rum
3 tsp. butter

Blend raspberries and lemon juice; process until smooth. Strain puree; discard seeds. Cover and chill. Place peach halves, cut side up, on a piece of heavy aluminum foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half. Sprinkle peach halves with rum and dot with butter. Fold foil over peaches and seal loosely. Place peach bundle on grill rack over medium coals. Cook 15 minutes or until peaches are thoroughly heated. (Alternative: Place peaches in a microwave-safe dish and heat, covered, at medium setting for 1 minute or until heated.) To serve, spoon 2 tablespoons raspberry puree over each peach half. Serves 8.