I love pie, and always have, soggy crusts and all. But due to mounting heath concerns, pie and I are no longer on a first name basis. One way to enjoy all the yummy fruity delights of pie without inhaling the buttery pastry and cups of sugar is to skip straight to the fruit. This recipe makes great use of two of my favorites – ripe peaches and fresh raspberries. It’s wonderful with a little vanilla fro-yo.     Grilled Peaches with Fresh Raspberry Sauce Adapted from Bon Appétit | August 2007 Yield: Makes 6 servings 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces) 3 tablespoons water 3 tablespoons sugar 1 tablespoon fresh lemon juice 1 tablespoon unsalted butter 6 medium-size ripe but firm peaches, halved, pitted Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate. Prepare barbecue (medium heat). Melt butter and brush peach halves all over with it. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce. Top with vanilla frozen yogurt for an amazing summer time dessert. If you liked this post, please do us the further boon of Liking the Fierce and Nerdy page on FaceBook. Also, we’re giving great stream on Twitter, so do give us follow. featured image credit:...