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.