Rum Adds a Kick to Caribbean Desserts

Alicia Kennedy

The rum cocktail might reign at the Caribbean bar, but pastry chefs are snagging bottles of the stuff—be it white, aged, sweet, dark or funky—to elevate more than just bananas Foster on dessert menus.

For Nasha Fondeur, pastry chef at 1919 in the Condado Vanderbilt Hotel in San Juan, Puerto Rico, rum goes hand in hand with desserts like her rum baba with passion fruit glaze ($14...