Best 3 Plumi Moos Recipes
**Plums: From Sweet to Savory**
Plums, known for their vibrant hues and sweet-tart flavor, are a versatile fruit that can be enjoyed in a myriad of ways. Whether you prefer them fresh, baked into desserts, or transformed into savory dishes, plums offer a culinary adventure like no other. This delectable fruit takes center stage in a collection of recipes that showcase its diverse culinary potential. From classic plum cakes and pies to unique savory creations, these recipes will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of plums.
PLUMI MOOS
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
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.
"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.
Tips:
- To make the perfect plum mousse, use ripe, juicy plums. This will ensure that the mousse is flavorful and has a smooth texture.
- Before making the mousse, chill the cream and the mixing bowl. This will help the mousse to whip up more easily and produce a lighter, airier texture.
- When whipping the cream, be careful not to overwhip it. Overwhipped cream will become grainy and lose its smooth texture.
- If you don't have a piping bag, you can use a spoon to dollop the mousse into dessert cups or glasses.
- Serve the plum mousse immediately, or chill it for later. If you are chilling the mousse, be sure to cover it with plastic wrap to prevent it from forming a skin.
Conclusion:
Plum mousse is a delicious and versatile dessert that can be enjoyed on any occasion. It is easy to make and can be customized to your own taste preferences. Whether you serve it as a simple dessert or dress it up with additional toppings, plum mousse is sure to be a hit with your family and friends.
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