Here’s a recipe that’s all about nostalgia for me. My Oma used to make this, and one day, while I was pregnant, I got it into my mind that I really wanted to have it again… So I set to work trying to re-create her recipe (I wasn’t sure how she made it, or if she even used a “recipe” at all). At any rate, I’m very pleased with the results of my efforts!
What is “Moos”?
“Moos” (pronounced like “mouse”) is the name of a Mennonite fruit soup that Oma used to make in many different forms. Most of the time it was made with a fruit base (like apricot or plum), and then made creamy and sweet with milk, a bit of flour to thicken it, and sugar. It was typically served (at least to us) as a dessert, and we all loved it.
This particular kind, “Plume Moos” (plume = plum), was made with dried prunes (much like a compote) and took on a strong fruity flavour with a clear syrupy “broth.” She usually served it over rice cooked with milk, to my memory; but you could serve it as a topping on many things. Personally, I’d like to try it on oatmeal or even ice cream… but maybe that’s just me.
Pictured below: Plume Moos served over my favourite Rice Pudding!
I debated whether or not I should even share this on here, since I realize this is quite unusual. I also wasn’t really sure how many people it would appeal to… but then, in my questioning, I made it again… And I loved it so much that I just needed to blog about it! If not just to preserve some memories and family history; this had to be done!
Would you like to learn how to make it? Scroll down for the recipe!
Plume Moos (Plum Compote)
This is my own attempt to re-create my Mennonite Oma's recipe for "Plume Moos" - which is a sort of fruit "soup" (like a thinner version of a traditional compote), to eat cold. She typically served it over rice cooked with milk, oatmeal, or just on its own.
Ingredients
- 1 cup prunes chopped
- 1/2 cup raisins
- 1/2 cup dried currants
- 1 cinnamon stick broken in half
- 8 cups water (+ a little extra, if you like it thinner; about 1/2-1 cup)
- 1 med-lrg lemon juiced
- 2 Tbsp cornstarch mixed with 3 Tbsp water
Instructions
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Combine the prunes, raisins, currants, cinnamon, and water in a medium, heavy bottomed saucepan. Bring the mixture to a boil.
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Reduce to a simmer, and cook for 1 hour or until the fruit is swollen and very soft. Add the lemon juice.
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Stir in the cornstarch/water mixture, stirring as you add it, until the mixture thickens slightly (it will be very slight and only take a minute or so).
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Cool and store in the refrigerator. Serve warm or cold, as you prefer.
Recipe Notes
This recipe is delicious served over Homemade Rice Pudding. Check out the link for the recipe!
I hope you like it as much as I do! If you enjoy the flavours of dried fruit and cinnamon, I suspect you will.
As always, if you make this recipe, tag me in your photos on Facebook @naomicakes or Instagram @naomicakesofficial – I would love to see your good work, and hear how you served this!
Bye for now,
Naomi
