¼ cup (50 mL) cointreau, or liquor of your choice
3 tbsp (45 mL) apricot jam
1 envelope (7 g) gelatin
¼ cup (50 mL) boiling water
1 cup (250 mL) whipping cream (35%)
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla
Cut the tops from the persimons and hollow out the flesh making sure not to break the skin. Cut a small slice off the bottom of the persiMon® so that it sits evenly. Place the reserved flesh in the bowl of a food processor and puree until smooth.
Place the persiMon® purée in a small saucepan. Add the liquor and apricot jam. Warm the mixture over medium heat till it is the consistency of jam.
Pour the boiling water in a medium bowl and sprinkle the gelatin on top. Whisk to combine. Whisk in the persiMon® jam. Let the mixture cool slightly and fill each hollowed persiMon®. Refrigerate until set, approximately 3 hours.
Whip the whipping cream, sugar and vanilla to soft peaks. Top each persiMon® with whipped cream.
Makes 4 large servings