Le Kaki is naturally rich in vitamin C and dietary fiber. So for its nutritious side but also to appreciate the fall season, let’s eat persimmon! Here I share with you a little dish that combines Japanese fruit and a French cheese that I love, Comté.
It is very important to know that there are different varieties of persimmon. It depends on the solubility of the tannins and the presence of seeds. I recommend using a variety of “persimmon persimmon” that is firm and has no astringent (or pungent) taste.
Ingredients for 4 persons
4 persimmons
4 slices of Comté (around 60g)
20g butter
2 tbsp. tablespoon of flour
20cl of milk
Salt, pepper, nutmeg
Preparation
1. Wash the persimmons and cut the top part horizontally to make a hat and at the bottom to stabilize it using the flat surface obtained. Hollow out the inside of the persimmon which you then cut into cubes. Put the diced persimmon aside and season with 1 C. teaspoon of salt and pepper.
2. Preparation for the Comté béchamel sauce:
Cut the Comté into cubes.
In a saucepan, melt the butter over low heat. Once the butter is well melted, add the same amount of flour and mix well.
Gradually pour in the milk, stirring constantly, until the sauce thickens. Add the diced Comté cheese, season with salt, pepper and grated nutmeg.
3. Fill the persimmons with the prepared diced persimmons. Then pour the Comté béchamel sauce.
4. Preheat the oven to 220°.
Bake the stuffed persimmons for around 15 minutes. 
After cooking, put the caps back on each Kaki.
Good tasting !