| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Raisins |
| 1/4 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1/2 |
tb |
Unsalted butter |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Rum |
| 2 |
|
Scoops vanilla ice cream; up to 4 |
| 1 |
|
Banana |
INSTRUCTIONS
In a small bowl let the raisins soak in the water. In a dry small
heavy skillet heat the sugar over moderate heat, undisturbed, until
it begins to melt, cook it, swirling the skillet occasionally, until
it is a golden caramel, and remove the skillet from the heat. Add the
raisins with the water, the butter, and the salt, stir in the rum,
and cook the mixture over moderately low heat, stirring, until the
caramel dissolved. Divide the ice cream between 2 dishes, halve the
banana lengthwise and crosswise, and arrange 2 banana pieces in each
dish. Spoon the butterscotch sauce over the ice cream and banana.
Serves 2.
Gourmet September 1993
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