INGREDIENTS

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, butter, and salt, stir in the rum and cook
the mixture over moderately-low heat, stirring, until the caramel is
dissolved. Divide the ice cream between 4 dishes, halve the bananas
lengthwise and crosswise, and arrange 2 banana pieces in each dish.
Spoon the butterscotch sauce over the ice cream and bananas. This
recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast
05-13-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-16-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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