From the orchard to your table

Method:

Wash the kaki and cut it into eight segments, without cutting all the way through, so it looks like a flower. Pour the rum over this flower. Whisk the egg whites with the sugar until stiff peaks form and spoon the meringue onto the Kaki Persimon Bouquet® flower. Preheat the oven to about 100°C and bake until the meringue turns golden. Before serving, decorate with the almonds.

Recipe for 4 people. The fruit quantities indicated can be adjusted to taste.