Bahamian Guava Duff
Spongy, soft slices of guava-spiraled dough are served warm with sweet butter rum sauce in the classic Bahamian dessert, guava duff. This authentic recipe is a little complex but completely worth the time. Remember that the key to having the most delicious duff is the rum sauce!
- 12 fresh guavas*
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp ground allspice
- 4 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cups shortening
- 3/4 cups milk
- 1 egg, beaten
FOR THE BUTTER RUM SAUCE
- 1/4 cup butter
- 1 cup confectioners sugar
- 1 tsp boiling water
- Dash of salt
- 2 tbsp rum
- Peel, seed, and dice the guavas. Strain, reserving the juice.
- Place the guava in a saucepan with enough water to cover completely. Add the sugar, cinnamon, and allspice. Bring to a simmer and simmer until the guava is soft.
- In a large bowl combine the flour, baking powder and salt and stir well. Mix in the shortening. Add the milk and egg and mix well to form a soft dough. Knead until smooth.
- Roll out the dough on a floured board.
- Spoon on the cooked guava and spread evenly. Roll up the dough into a log with a guava spiral. Carefully seal the edges.
- Wrap the dough in parchment paper and foil and tie tightly with kitchen twine. Place in a large pot of boiling water. Boil for about 1 hour.
- Cut into about 1″ thick slices. Serve warm with the rum sauce.
MAKE THE BUTTER RUM SAUCE
- Cream the butter until soft.
- Gradually beat in the confectioners sugar.
- Add the boiling water, salt, and rum and beat until smooth and fluffy.
- * If you can’t find fresh guava, substitute with canned guava shells, guava jam or frozen guava pulp. Be sure to adjust for sweetness!
Adapted from Our Caribbean Eats.