As the Jewish holidays approach, I try to add a new dish to present on my holiday table. This year, I decided to develop a recipe that includes plums and would be a welcome end-of-meal sweet for Rosh Hashanah or Yom Kippur. It also would be a beautiful finale to any autumnal meal that you might make.
Plums are abundant at the end of summer and early fall in many colors. You can use whatever plums you find. Make sure they are firm and unblemished. I like to select yellow and reddish-purple ones for a colorful array atop the cake. You can also use pluots, a hybrid fruit that is 75 percent plum and 25 percent apricot, for this dessert. Both pluots and plums have a slightly sour-sweet flavor.
