Caramel Rum Raisin Sauce

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.