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.

Step: 1

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.

Step: 2

Serve warm. Remove orange peels and cinnamon sticks before serving.

Per Serving: 154 calories; protein 1.1g; carbohydrates 40g; fat 0.1g; sodium 10.7mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.