Preparation / Directions:
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.
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