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10 Best DessertsBy: Sammy MackTreat yourself to these irresistible taste thrills. |
1. The Key lime pie at Big Hickory Seafood Grille & Marina is as deliciously down-home as a Key lime pie gets. Full of the tangy, aromatic flavor of real Key limes, this recipe has been handed down through generations of owner Mike Bode’s family. Smooth filling, crumbly graham cracker crust, dollops of whipped cream and a crisscrossing of kiwi and raspberry coulis make this pie the perfect end to a meal. Ask for a seat on the back porch overlooking the docks and mangroves. Sublime. 26107 Hickory Blvd., Bonita Beach; (239) 992-0991.
2. For a tropical spin on a Southern classic, the ricotta fritters at Campiello Ristorante are what traditional hush puppies only wish they could be. These hand-sculpted nuggets of ricotta are deep-fried to a golden brown—crispy on the outside, moist inside—and served over a warm strawberry compote. A touch of orange blossom honey lends hints of citrus to the dish. Try pairing the fritters with a chilled glass of Campiello’s refreshingly fruity house moscato. 1177 Third St. S., Naples; (239) 435-1166.
3. We’re nuts about the warm Southern pecan praline tart at The Veranda in Fort Myers. With just enough brown sugar to bring out the flavor of the toasted, candied nuts, but none of that excessive molasses goop that clogs up lesser pecan pastries, this is a pie that lets the pecans shine. It’s served with a generous scoop of vanilla ice cream, and you might find yourself ordering a second slice. We did. 2122 Second St., Fort Myers; (239) 332-2065.
4. Dark chocolate cake with white-chocolate-banana truffle oozing from its molten core? Yes, please. The aptly named Monkey in the Middle is the signature dessert of Baleen at LaPlaya Beach & Golf Resort and a sure bet for anyone with a chocolate fixation. It is served with caramelized bananas, bananas foster ice cream and a rum-banana caramel topping. The only thing that could make it more decadent would be to pair it with a sunset in the elegant beachside dining room. 9891 Gulfshore Drive, Naples; (239) 597-3123.
5. To taste the cinnamon-sugar miniature doughnuts at Café & Bar Lurcat is to come as close as one can to eating sugared air. Light and crispy, these little darlings melt in your mouth as soon as your taste buds have time to process their gloriously delicate flavor and texture—which is why we’re very glad they come a dozen to a plate. The doughnuts only appear on the bar menu in the hip, minimalist downstairs lounge, but the staff is more than willing to accommodate an order if you’re dining in the café. 494 Fifth Ave. S., Naples; (239) 213-3357.
6. The manchego cheese and quince pairing at Café Barcelona is an unexpected and delectable treat. Once relegated to appetizers and ingredient lists, cheeses like this nutty, mild Spanish variety are finding a home on trendy dessert menus. Thin layers of the manchego are separated by quince preserves, drizzled in honey and dusted in powdered sugar for a dish both savory and sweet. And just in case you forgot it was a dessert, the plate is garnished with a maraschino cherry. 336 13th Ave. S., Naples; (239) 261-7498.
7. With an in-house motto we can really get behind—"life’s short, eat
dessert first!"—Royal Scoop
Homemade Ice Cream is the place for ice cream. The
flavors change regularly, but black cherry, macadamia nut crunch, butter pecan
and rum raisin are just a few of the homemade recipes that have made this Bonita
Springs creamery a local institution. We recommend sampling flavors with a
triple scoop atop a freshly baked waffle cone. 15 Eighth St., Bonita Springs; (239)
992-2000.
8. The red velvet cake at the Mermaid Kitchen and Cake Factory on Sanibel Island is a treat for the eye as much as the mouth. A ruby-toned cake with hints of cocoa in the batter, this is authentic red velvet. Sugary, white pecan cream cheese frosting separates three layers of the semi-sweet cake, and the whole thing is sprinkled with more crushed pecans. An order comes served in hunks big enough to be a main course, so be sure to ask for extra forks. 2055 Periwinkle Way, Sanibel; (239) 472-1242.
9. Leave it to P.F. Chang’s China Bistro to concoct a scrumptious, east-meets-west dessert like banana spring rolls. Rolled up in thin spring roll dough and deep fried, the result is a flaky pastry wrapped around gooey bananas. Six of these crispy rolls are served with a mound of coconut and pineapple ice cream and a scattering of fresh berries. The syrupy caramel and vanilla sauces might have you wishing you could lick the plate. 10840 Tamiami Trail N., Naples; (239) 596-2174.
10. The rose and raspberry macaroon at the
Marco Ocean Beach Resort’s Sale e Pepe restaurant is an experience as much as it is a dessert. Rose cream and
fresh raspberries are sandwiched between two almond macaroons that have the
texture of meringues, and a spoonful of fragrant lychee sorbet (prepared daily
on the premises) rests on top. The result is an exquisitely mixed palette of
floral and berry flavors. French pastry chef Emmanuel Boscherel, architect of
this fragile stack of pink and red, hand-crafts each element—right down to the
gold-leafing of the top raspberry. Très bon.
480 S. Collier
Blvd., Marco Island; (239) 393-1600.
