Meringue with Persimon Bouquet®
2 Persimon Bouquet kakis
4 tablespoons rum
4 egg whites
3 tablespoons sugar
Sliced toasted almonds
Wash the kakis and cut them into eight pieces but do not cut right through so that they look like flowers. Pour the rum into these flowers. Beat the egg whites with sugar until stiff peaks form and pour the meringue into the Persimon Bouquet kaki flowers. Preheat oven to 100ºC and bake until the meringue is browned. Garnish with the almonds before serving.
Recipe for 4 people. The amount of fruit can be adjusted to suit your taste.