Much of Ancient Roman desserts were made from fruits as they were in season such as pears, dates, apricots and melons. Often, the fruits were combined with ground or chopped nuts, cooked in a wine sauce or sweetened with honey. Passum, a sweet grape juice, and herbs such as peppermint were used as flavorful additives. With the use of eggs and milk, Romans concocted several varieties of soufflee and the modernized beignet, fried dough commonly served with sugar, dates back to the time of Ancient Rome when fruits were deep-fried for traditional side dishes. Many dessert dishes included a bit of pepper for a more savory dessert than severly sweet.