Anybody with a sweet tooth will traditional shape and cooking technique, with appreciate Bahamian cuisine, innovative interpretations that even include and innovative local chefs are Asian-inspired bao bun versions. “It has also been reinterpreted with savory twists, such elevating the islands’ traditional as crab duff and short rib duff with demi-glace desserts for international visitors. butter,” said Hall. “Other local desserts that chefs love to reimagine are coconut tarts and cakes,” explained the chef, who offers a The Bahamas is renowned for its beaches— coconut tart granola at his Brews & Brunch mesmerizing turquoise waters lapping against pop-up restaurant, plated with whipped sugar-white sand—as well as an elite yachting coconut yogurt and coconut-macerated culture, a collection of luxury resort hotels, seasonal fruit. and casino action. This idyllic galaxy of islands in the Caribbean also has a rich culinary Cynthra Smith-Ariscar, Executive Pastry Chef heritage, and while the nation’s abundant at the iconic Atlantis Paradise Island Resort, seafood takes center stage, desserts are advised, “My desserts are designed to not also a local passion. Now, Bahamian chefs are only tantalize the eyes, but take guests on an reimagining some of the nation’s traditional adventure through their palates.” Balancing sweet treats. tradition with innovation, the native Bahamian chef tweaks the classic duff by incorporating The cuisine of the Bahamas is a product of fresh coconut into guava compote, then diverse influences: West Africans, colonists folding it into a dough, cutting it into slices, from Spain and Britain, and even migrants and steam-baking. “I pair it with a smooth, from the American South. Fresh seafood— creamy, guava-infused cheesecake and vanilla particularly conch, grouper, and spiny bean Chantilly cream,” she added. lobster—dominates menus, but items such as bread pudding, coconut tarts, benny Making over the traditional Bahamian rum cake (sesame seed brittle), and the iconic cake, Smith-Ariscar uses fresh pineapples and My desserts are “duff” grab attention for desserts. Celebrity lime zest to heighten the flavor of the batter, designed to not only Bahamian chef, food writer, and Emmy Award- which she bakes in Bundt-shaped molds, then winning television producer Simeon Hall Jr. soaks with coconut-rum syrup. “The contrast tantalize the eyes, reported, “Bahamian desserts are typically a of flavors and textures creates complexity, but take guests on an unique combination of two or more seasonal and tastes fantastic,” she said. “As pastry e fruits, baked and steamed doughs, chilled chefs, we must continue to develop new and s i adventure through d butter sauces, and rum.” He also shared that exciting concepts while adhering to timeless a r a their palates.” sweets are constantly evolving, thanks to the old favorites,” maintained Smith-Ariscar. s P i imagination of local chefs willing to break with t n a Cynthra Smith-Ariscar, l tradition. “Bimini, known as the ‘baking island,’ Traditional Bahamian desserts are not typically t Executive Pastry Chef f A highlights our love for bread and ‘dough-like’ showcased at The Ocean Club, a glamorous y o at the Atlantis Paradise treats such as duff,” said Hall. Four Seasons resort whose signature s e Island Resort t restaurant is a project of Michelin-starred r u o The duff—usually composed of guava, though chef Jean-Georges Vongerichten. But The ; c ) other seasonal fruits can be incorporated— Ocean Club Executive Pastry Chef Phil Warden t f e l has been called the “national dessert” of sometimes prepares a coconut tart that b ( the Bahamas. Historians suggest duff was combines local ingredients with sophisticated u n Cl derived from a Scottish dish called clootie European techniques, exquisitely plated with a dumpling, and that Bahamian cooks added pineapple-mint compote, pineapple sorbet, and e c rum or brandy to sweeten it. Typically, pastry a fresh mint tuille. e O. h ) dough is rolled with guava paste, seasoned e f Tv o with cinnamon or other spices, then steamed “If I was to serve bread pudding, I’d probably b y oa Left: s ( and served with a rum sauce. Hall stated, switch out the bread for croissant or panettone, e t t r Dessert at The Ocean Club. r o u s “Duff is the quintessential Bahamian dessert, but load it with local spices,” said Warden, who o e Above: beloved for its rich and indulgent flavor by suggested serving it with a Bahamian John o c R t nd Gorgeous sunset at the locals and tourists alike.” He explained that Watling’s rum crème anglaise and coconut o a h l s Atlantis Paradise Island. contemporary chefs are deviating from duff’s johnny cake croutons for a little crunch. P I BERKSHIREHATHAWAYHS.COM 79