Persimmon in amaretto liqueur recipe

Persimmon (kaki) is one of the most popular of fruits in Japan. The astringency of hachiya persimmons come from their high level of tannins; they are bitter and chalky and are only edible when they fully
ripen at which point the chalkiness fades and the sweetness of the fruit comes forward. You will know hachiya persimmons are ripened when they become very soft, the flesh translucent and jelly-like, and their skin loses its opacity developing a full brilliant red-orange colour. And this is when they are ready for this recipe a super-quick and uncomplicated dessert inspired by a recent visit to Italy where I tried a similar dish called Cachi al Licore.