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.

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