Depending on the time of year and the variety of plums used, you may need to adjust the number, cutting a smaller variety into halves rather than quarters for frying. Conversely, use only a quarter-plum to make each garnish if the plums are large. Be sure to use a sharp knife that will cut through the skin cleanly, allowing you to make thin, elegant slices. Instead of using fanned plums as a decoration, try making a rose out of plum peel, which looks very nice. This is often done in the garde-manger department with tomato peel.