1 1/2 fluid ounces sour cream
1/2 cup chopped pecans
1/2 cup blueberries
1 cup blueberries in juice
1/2 cup raspberry rum
1 egg, lightly beaten
Warm sour cream in large saucepan over high heat. Pour in baking soda; stir together with pecans. Cook, stirring, until simmering. Stir in blueberries and raspberry rum and stir gently. Cook until mixture is thickened, about 10 minutes. Remove from heat and stir in bourbon. Pour into 1 or 2 ice/cream cups.