1/2 (10 oz.) pkg. frozen raspberries, slightly 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 blender process until smooth. Strain, discard seeds. Cover and chill. Cut one 18 x 18 inch sheet or heavy duty aluminum foil. Place peach halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon into center of each peach half. Sprinkle with rum flavoring and dot with butter. Fold foil over peaches and loosely seal. Place peach bundle on grill and cook 15 minutes or until peaches are thoroughly heated.

To serve: Spoon 2 tablespoons raspberry puree over each grilled peach half. Yield 4 servings. (About 99 calories per serving.)