2 1/2 ounces (5 tablespoons) unsalted butter
6 sprigs fresh thyme, plus more for garnish
3/4 cup dark brown sugar
8 to 10 large ripe plums, cut in quarters
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup cornmeal or instant polenta
1 teaspoon kosher salt
1 teaspoon fennel seeds, lightly toasted
4 ounces (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 1/2 teaspoons fresh thyme, finely chopped
Zest of 3 lemons (approximately 1 heaping tablespoon)
4 large eggs, separated
2 teaspoons vanilla bean paste
2 tablespoons anise liqueur, such as Sambuca or Pernod
3/4 cup whole milk, room temperature
2 tablespoons granulated sugar
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