Raisin Rum Sauce
|Confectioner' s sugar||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Light cream||3 Tablespoon|
|Light rum||3 Tablespoon|
|Soft butter||1⁄2 Cup (8 tbs)|
Put cream, rum and butter into Osterizer container, cover and process at BLEND until smooth.
Stop and add 1/2 cup of sugar, cover and process until sugar is liquefied.
Add remaining sugar, 1/2 cup at a time.
When all sugar is added, stop and add raisins, cover and process at LIQUEFY a few seconds to chop raisins coarsely.
Use rubber spatula to help in processing.