This recipe makes more than you'll need, but the sauce is great to have on hand for turning ice cream and pear or apple pies into spectacular desserts. Beautiful Desserts
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.