Meringue Persimmon

With Persimon Bouquet ®

2 kakis Persimon Bouquet®
4 tablespoons rum
4 egg whites
3 tablespoons sugar
Toasted almonds

Wash the kakis and divide into eight pieces; arrange in the shape of a flower. Pour the rum over the flower. Whip the egg whites with sugar until the meringue peaks. Pour the meringue over the kaki flower. Heat the oven to 1000 and bake until the meringue is browned. Before serving, garnish with almonds. Makes 4 servings.