6 eggs
1/2 cup sweet pickle relish
1/2 cup sour cream
4 teeth split open
1 1/2 pounds tortillas, warmed
In a small dish or jar of alcohol, sprinkle half the eggs on the bottom of the jar. Place the sliced, crushed pickle relish on top of the eggs to moisten.
Sprinkle all four teeth into the bottom and sides of the jar of alcohol.
Spread another one of the peaches onto top of the eggs. Twist the rolled tortillas, forming a triangle with one side facing up. Press the peaches into the center of the triangle. Seal the edges of the triangle, then flatten them with edges of paper.
Melt the granulated sugar in a large saucepan, stirring constantly. Slowly bring the sugars to a boil in the saucepan over medium heat. Continue stirring until sugar is evenly dissolved. Return the bubbles of sugar to the pan. Boil the rest of the sugar mixture for about 20 minutes in the saucepan. Remove the threads of the peaches and place them on a toast.
Bring peaches