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.
Ingredients:
- 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
Method:
- 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.
Oh my gosh, I haven't thought of this for years. We just called it fruit soup and we always had large tapioca in it. I have no idea where our recipe came from. Yummy stuff!
ReplyDeleteTraditional recipes like this are so wonderful. I have never had this but it sounds delicious and makes sense that it was a "winter" fruit dessert with the dried ingredients. "Nappies" is what my mother called her little fruit bowls too.
ReplyDeleteA rush of memories here! I too had an Oma Janzen. My mom always added some red jello for colour.
ReplyDeleteThis is the closest recipe I've found to what my mom and Grandma made (and I make now). They never added cinnamon or lemon juice though and it was always finished off with heavy or whipping cream.
ReplyDeleteIndeed it was always "finished off with heavy cream!"
DeleteHappy Easter to all of you!
ReplyDeleteYes, this is part of our easter dinner tomorrow as well and will be made by one of the MGCC(Bev). We also add the red jello to give it a rich colour. Happy Easter to all!
ReplyDeletereally, really good with ice cream. And if you're really adventurous, try maple walnut. YUM
ReplyDeleteHaloli...hier nennen wir es Rotegrütze und wird mit Eis gegessen oder pur.Delicious!Schöne Ostern fest für dich und deine Familie.Jesus lebt!Bussi.Luciene.
ReplyDeleteWe had this at our Easter gathering just yesterday!
ReplyDeleteWe're having it tomorrow as well. We also often have it at Pentecost with a cold meal. Happy Easter, everyone! He is risen! Hallelujah!
ReplyDeleteHappy Easter to you, I also have had this sooo good,,
ReplyDeleteThat,s exactly the recipe that my mom made. I can tell our mom,s were friends. I have just not seen this one posted before. Thank you...looks excellent.
ReplyDeleteGlad to see you used the cornstarch---one side of the family would use flour--the other cornstarch--I always considered this the more Russian Mennonite way!
ReplyDeleteOur family always called it Pluma Moos :) We use flour AND cornstarch. Instead of cinnamon, we use star anise. We always had it at Christmas, not Easter. My great grandparents were from Kazakhstan and Uzbekhistan. Happy Easter anyway--and now I might have to make Pluma Moos!
ReplyDeleteWe too called it Pluma Moos and I hated it! Won't be making it, but this does bring back old memories so thank you for this.
ReplyDeleteTracy
Looks just like the kind Mum made. She must have learned from Grandma Janzen, although I don't remember ever having it at her house. I remember her borsht (spelling?), though, and her fabulous dill pickles. Always the dill pickles. Thanks for the recipe.
ReplyDeleteWe had this too but called it Fruit soup----never heard the term Pluma Moos. sometimes we had dumplings served with it. What are "nappies"??
ReplyDeleteNappies are small little glass bowls.
DeleteLove it! Thanks for posting an old family favorite - my Oma canned it, but would you happen to know the shelf life for it? I'd ask her but she'd probably say "it lasts forever" haha...
ReplyDeleteAfter its cooked can it be frozen to eat later?
ReplyDeleteoh how i loved this my oma Driedger made it with cherries ...sigh..
ReplyDeleteThat would make it kjoacha moos. My mom would make both at Christmas.
DeleteOh memories of moos...as a little girl, I thought that the prunes were the "mice", but being too shy/polite to ask, I could never figure out how gramma made them taste so good...
ReplyDeleteI was searching for the recipe that I could use for Sunday's Easter Brunch with friends here in Fairbanks, Alaska. It was perfect with the ham. I had all the ingredients on hand, except for the dried apples so I added golden raisins instead. This recipe is so reminiscent of my grandma's recipe!
ReplyDeleteI was having a flash back moment and found your recipe - and more specifically - the picture. this looks exactly like what my mom and grandma used to make. will be making this soon. thanks for keeping the traditions alive.
ReplyDeleteI have a recipe that we've used for years, which also includes a cherry jello for the vibrant colour. Looked up your site to check on water/fruit proportions and cooking time (I think the old recipe cooking time was for much drier fruit perhaps). Perfect to go with our Easter ham - very refreshing. So good to see traditions being carried on, and the way you are inspiring new generations as well as confirming us oldsters in food and faith!
ReplyDelete