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. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast 05-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-16-1998 Recipe by: Sara Moulton