Plumi Moos Recipes

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"JUST FOR DAD" PLUMA MOOS (CHILLED FRUIT SOUP)



My father was German-Mennonite and grew up eating this chilled fruit soup. When I was about 15, I found a recipe for it and made it for him. He said it was the "best ever"! I'm sure he was just boosting my self-confidence as a new cook, but I was so proud that I'd made a dish that reminded him of his youth.

Provided by Myra Wynne

Categories     Other Soups

Time 40m

Number Of Ingredients 10

2 qt water, warm (not hot)
1 c seedless raisins
1 c dried prunes
1/4 c dried peaches
1/4 c dried apricots
1/2 c sugar
6 Tbsp flour
1/8 tsp salt
1 tsp cinnamon
sweet cream (optional)

Steps:

  • 1. Wash fruit, add 2 quarts warm water.
  • 2. Cook until almost tender.
  • 3. Prepare paste with flour, sugar and salt. Slowly add flour paste, stirring constantly. Cook until slightly thickened.
  • 4. Serve warm or cold. Sweet cream may be added for extra flavor.

PLUMA MOOS



Pluma Moos image

My German grandma used to make Apfelmus - applesauce. This Amish recipe intrigued me because of the Pennsylvania Dutch name - although it contains more than just plums (prunes).

Provided by Carolyn Haas

Categories     Fruit Sides

Time 9h20m

Number Of Ingredients 9

3/4 c dried plums (prunes)
3/4 c dried apricots
3/4 c raisins
1/2 cinnamon stick
2 qt water
1/2 c sugar (or a little less)
1/8-1/4 c flour
1/4 c cream
1/3 c milk

Steps:

  • 1. Soak the dried fruit and cinnamon 8 hours or overnight in the water. After soaking, simmer fruit in the same water for 1/2 to 1 hour or until fruit is soft.
  • 2. Mix sugar, flour, cream and milk to until it is a pasty consistency. Slowly add the paste to the hot fruit mixture. Simmer about 10 minutes or until fruit has thickened. It will thicken even more as it cools.
  • 3. If desired, 1/2 and 1/2 can be substituted for cream. Also, the cream and milk can be omitted entirely and same amount of water used instead.

PLUMI MOOS



Plumi Moos image

A German/Mennonite delight. My father in law's favorite. Great for kids or with ice cream. Jars well. You can use to medium sized bags of mixed dry fruit instead of measuring.

Provided by Erica_Hildebrand

Categories     Sauces

Time 1h10m

Yield 15-18 serving(s)

Number Of Ingredients 10

2 quarts water
1 cup dried apple
1 cup dried prune
1 cup raisins
1/2 cup dried peaches
1/2 cup dried apricot
1 cup sugar
1 jar bing cherries or 1 jar sour cherry, with pits removed
3 tablespoons cornstarch
2 cups milk

Steps:

  • Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat.
  • (20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture.
  • Cook until thickened and tender, this is to your preference.

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