I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table.
- 10 cups water
- 1 cup white sugar
- 1 cup prunes, cut in half
- 1 cup raisins
- 1 cup dried apples, diced
- 1/2 cup dried apricots, cut in half
- juice of half a lemon
- 1/2 tsp cinnamon
- 1/3 cup cornstarch
- 1/4 cup water
- In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
- Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit.
- Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.
Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into.