In autumn plums appear at the markets in various sizes, colors and shapes. For example the round ones are pretty close to nectarines, with the only visual difference that their skins are blue or pale yellow. The oval damsons are the most common here in Franconia, in most cases this is the plum you will find at all markets. And sometimes, if you’re lucky, you might even spot some tiny greengages. Removing their seeds makes the most work among these three plums, but greengages also have a very nice wild, more natural taste. For this dessert I combined these three plum subspecies, all with interesting added flavorings.
Recently vegetables are becoming more and more popular as dessert ingredients. I don’t think it’s so unusual to use vegetables in desserts, because a lot of them are already pretty sweet on their own. Carrots, pumpkins or zucchinis became quite common as cake ingredients recently. Fennel for example can be applied in desserts too. The anise flavor has already been used for several hundred years as a spice for sweets. Combined with white wine, fennel makes a very nice sorbet, which can be paired perfectly with almond and peach, e.g. like with this delicious tart.