Persimon® kaki cream with foie and Pedro Jiménez reduction


  • 250 g Persimon® kaki
  • Slices of foie
  • 100 ml Pedro Jiménez wine
  • 125 g sugar
  • 75 g nuts
  • Juice of ½ lemon
  • 50 g butter
  • 50 ml white wine


For Pedro Jiménez reduction, pour the wine into a saucepan over medium heat with 50 g of sugar until it reduces by half. Then let cool to room temperature.

For the “Persimon®” cream, put the peeled and diced “Persimon®” kakis, the remaining sugar, juice, butter and the wine into a saucepan and boil for 10 minutes, then purée and pass through a strainer. Leave to cool in the fridge. If you have a Thermomix, cook at 100°C for 10 minutes at speed 4.

Put the foie slice on a plate, add a dollop of Persimon® kaki purée, a squirt of Pedro Jiménez reduction and garnish with nuts of your choice.