- 3/4 cup dark rum
- 1 cup raisins
- 3 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- In a small saucepan, warm the rum with the raisins. Remove from the heat and let soak for 20 minutes.
- In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the heavy cream to stop the cooking. Add the remaining heavy cream and stir in the raisins and rum. Serve warm.
The sauce can be refrigerated for 1 week. Reheat gently, stirring occasionally, before serving.