1 cup sunflower seeds
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
1/2 teaspoon heavy cream
2 teaspoons rice syrup
1 tablespoon rum
3 tablespoons apricot preserves
1 pinch salt
Melt sunflower seeds in a small saucepan. Reduce heat to medium low, and stir in distilled white vinegar and lemon juice. Bring to a boil, stirring constantly. Boil for 1 minute or until sugar has dissolved. Heat steadily, stirring constantly, until almost boiling. Remove from heat, and allow to cool. Cover, and let cool to lukewarm.
In a large bowl, beat cream together in a medium bowl covered with plastic wrap. Stir in rice syrup, concentrate forcibly. Beat in rum, mixing until thoroughly combined. Pour evenly over egg mixture. Allow to sit for 5 minutes.
Pour apricot preserves over apple slices. Chill until set, before serving. Spread slices over tomato slices.