5 oz. frozen raspberries in syrup – slightly thawed
1 ½ tsps. lemon juice
2 fresh peaches, peeled and halved
4 tsps. brown sugar
¼ tsp. cinnamon
½ tsp. vanilla extract
1 tsp. butter
Vanilla ice cream
In blender or food processor, puree raspberries and lemon juice. Strain seeds, and chill.
Put peach halves, cut side up, on a large piece of heavy duty foil. Top with brown sugar, cinnamon, vanilla and butter. Fold foil over peaches and seal. Grill over medium heat for about 15 minutes, or until heated through.
Place vanilla ice cream in 4 dessert bowls. Add 1 peach half to each and drizzle with raspberry syrup.