Put the whole condensed milk tin in water, and boil for 3 hours.

Pound eggs with sugar, add melted margarine and sour cream, and beat well, add flour mixed with soda. Quickly knead pastry, until has a consistence something like that of sour cream, and put in the refrigerator for 30 minutes.

Shape balls of the cooled pastry, making smooth cone-shaped tops. Put on a greased baking tray, and bake for about 10 minutes over 390 °F (200 °C).

Let the baked “peach” halves cool, scoop out kind of core, and fill it with a walnut kernel, then smear with boiled condensed milk, and paste halves together.

Paint the “peaches” with carrot juice, and red each side, soaking sponge in beet juice. Serving, sugar the “peaches”, and put in a bowl.