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.