Fresh apricot sambuk

Fresh apricot sambuk

Apricots 55, 16 sugar, gelatin 2, eggs (protein) 28, citric acid 0.1; For syrup: 5 wine, sugar 10, water 15.

Apricot sort, rinse thoroughly, cut in half, remove the seeds, then put in a pot, pour a small amount of hot water (about 15 g per serving) and cook for 10-12 minutes.

Apricots wipe welded and connected with sugar, citric acid, and egg white.

Further process to conduct as well as in the manufacture of apple sambuk. When serving pour the syrup.

11 Comments Add yours

  1. Candace Kage says:

    I have actually heard of this and was wondering if it would work with peaches as well as apricots?


  2. brainbrake says:

    This looks so so good! Thank you for sharing!


  3. I have never heard of this! I love name of the dish and it looks easy enough to pull off. Thanks for sharing!


  4. Yum! This looks delicious. Thanks for sharing!!!


  5. This sounds amazing! I've actually never heard of Sambuk, but I'm definitely interested in trying it!


  6. So this is like a fruit preserve you pour on top of desserts? I've never heard of this dish. I'll pin and maybe try later.


  7. Sounds delicious!


  8. Marleen S says:

    I have never heard of Sambuk but it sounds interesting!


  9. Katrin says:

    Do you think this would work with peaches as well?


  10. I think completely! Try it, then tell šŸ™‚


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