Best Pluma Moos Recipes
PLUMA MOOS
Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but our family recipe calls for canned fruit.
Provided by sistershare
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Pour peaches, pears, cherries, and all syrups from the canned fruit into a large pot. Stir in prunes, raisins, mandarin orange peels, and cinnamon sticks; bring to a boil. Reduce heat to low and simmer until slightly thick, about 2 hours.
- Serve warm. Remove orange peels and cinnamon sticks before serving.
Nutrition Facts : Calories 153.5 calories, Carbohydrate 40 g, Fat 0.1 g, Fiber 3.4 g, Protein 1.1 g, Sodium 10.7 mg, Sugar 23.2 g
"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
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
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
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.
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