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Rum-Raisin Sauce

Contributed by Nancy Silverton

SERVINGS:

•FAST
•MAKE-AHEAD
•VEGETARIAN

slideshow Great Comfort Food Recipes

4 cups raisins, soaked in rum and drained
1 1/2 cups sugar
4 to 5 tablespoons of unsalted butter

In a heavy sauté pan, mix the sugar with just enough water to give it the texture of wet sand. Cook over high heat, tilting and swirling pan until a caramel forms. Remove from the heat. Add the raisins and 1 cup of the reserved rum; the caramel will seize up but melt again. Whisk in the butter and serve warm.

Serve With Pain Perdu with Caramelized Bananas and Rum-Raisin Sauce.

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