The invention provides ceramic adornments for dessert dishes that are infused with a temperature activated scent to match the food item placed on the plate. Aromatic adornments attach directly to the surface of a companion plate and include a wide variety of fruit based shapes such as strawberry, lemon, apple and orange, and each ceramic piece is infused with a scent germane to the fruit it depicts. To facilitate the release of the aroma, each piece is outfitted with a series of vent openings.
