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.