1) Slightly thaw the frozen persimmon on a plate and with a sharp knife, carve an X-shape
2) Peel a little skin, scoop out a teaspoon of the pulp and spoon in the orange liqueur.
3) Similarly, place the kiwi in a small glass and cut out the blossom end.
4) Scoop out a little flesh and spoon the cavity with orange liqueur.
5) Serve immediately with a fruit spoon to scoop out the liqueur flavoured pulp.