peach stick - Cotton Gin Village

THE LUXURY LIFESTYLE MAGAZINE OF TEXAS
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peach
BUZZ
FROM COBBLER TO
CRISP TO CROSTATA—
SCRUMPTIOUS TREATS
FOUND IN TEXAS
JANUARY/FEBRUARY
JULY/AUGUST } $5.95
} $5.95
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connoisseur
BRAGGING
BITES
JUST
c
peachy
Story | ROBIN BARR SUSSMAN
rostata, crisp or cobbler—whatever your crust—
this scrumptious Texas-style dessert baked
with sweet, fresh peaches screams of summer.
Here’s where to pluck a peachy-keen treat, so
get it while it’s hot!
46
PRIME-LIVING.COM
connoisseur
BRAGGING
BITES
FRUITY
CABERNET GRILL | COLTIVARE | IVY KITCHEN
The peach crostata at Coltivare, created
by Agricole Hospitality’s culinary director
Vincent Huynh before pastry chef Alyssa
Dole joined the team, features a beautifully
balanced peach filling that showcases the
seasonal fruit. First they cook the peaches
(mostly sourced from local Lightsey Farms)
just enough to seal in flavor and maintain
a soft texture. They douse the peaches with
local Buffalo Trace bourbon and artistically
arrange them in a gorgeous hand-crimped
crust. The crostatas are baked in the pizza
oven for perfect flaky texture, and served
with a heap of whipped cream. If you miss
this amazing peach dessert this summer,
Dole makes strawberry, pear and apple
crostatas during other seasons. She also
makes blackberry, peach, strawberry and fig
cobblers at Revival, its sister restaurant in
the Heights. Mmm, good.
COLTIVARE
HOUSTON
COLTIVAREHOUSTON.COM
FRESH
Cabernet Grill in Fredericksburg is perfectly
located to grab the first of the famous
Hill Country peaches for crafting the
restaurant’s popular peach crisp. But this
is no ordinary crisp—it’s a honey-lavender
peach crisp, utilizing the seasonal lavender
from area farms and local honey. The cooks
season the fresh peaches first with lemon,
honey, lavender sugar (made from culinary
lavender) and cinnamon. Then, they top the
fruit mixture lightly with crumbled flour,
butter and oats. It’s baked just long enough
to create a crunchy topping without being
heavy with too much dough. Fragrant of
sweet peaches and lavender, the crisp arrives
to your table warm, topped with ice cream
and fruit garnish. Cabernet Grill alternates
the peach crisp with a made-from-scratch
batter style cobbler occasionally, but either
way, you’ll get your peach fix.
CABERNET GRILL
FREDERICKSBURG
CABERNETGRILL.COM
GRAND
If cobbler and peach pie had a baby, it
would be this dessert at IVY Kitchen.
Chef Jason Hoffman is meticulous about
his peach cobbler starting with peaches
from nearby Cooper Farms in East Texas.
“At the beginning of the season, peaches
aren’t as sweet, so I add sugar, but once
peach season is in full swing, no sugar
is needed,” Hoffman says. To make the
cobbler, Hoffman sautés the peaches in
butter, vanilla and cinnamon. Then he tops
the fruit with a hefty layer of homemade pie
crust and browns it in the oven in a large
pan. But there’s another trick up his toque:
He spoons each portion into a cute, personal
skillet and bakes it again so it’s crunchy on
the top and the bottom. Finally, it’s crowned
in vanilla bean ice cream drizzled with rum
caramel sauce. Brilliant!
IVY KITCHEN
DALLAS
THEIVYKITCHEN.COM
JULY/AUGUST • 2016
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