It’s last call for Texas peaches. Both Hill Country and East Texas crops yielded some pretty yummy specimens this year. So get on down to Lynette Hawkins’ Giacomo’s cibo e vino (3215 Westheimer at Bammel Lane in Houston) for her seasonal cremolata di pesca.
Made from ripe “O’Henry” peaches from Cooper Farms in Fairfield, this Italian dessert is a cool, creamy, slushy mixture of fresh peach mash. The concoction takes all day to prepare because every 45 minutes the frozen mash must be stirred to incorporate the ice crystals. Hawkins is serving it with a dollop of whipped cream, a hazelnut meringue cookie and a small glass of Marenco Moscato d’Asti for $10. (I can’t think of a better way to celebrate the first week of school.)
And remember, the clock is ticking for cremolata di pesca. There’s maybe one more week of peaches, then it’s curtains for this dessert. -alyce eyster

Photo: Giacomo’s cibo e vino