This recipe appears in:American Classics: Pluma Moos
Note: With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. The best fruits are berries or stone fruit cut into chunks, but apples, pears, and basically any other fruit will work as well. Note, the fruit with large seeds, like blackberries, will require additional time for straining.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
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- 3 cups cold water
- 2 pounds plums, pitted and quartered
- 16 ounces frozen mixed fruit (see note above)
- 2 stalks rhubarb, diced (about 1 cup)
- 1 1/2 cups sugar
- 1 cinnamon stick
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
In a large saucepan, add water, half the plums, 1/2 of the mixed fruit, rhubarb, sugar, spices and vanilla. Bring the mixture to boil. Reduce the heat to low, cover, and simmer slowly until the fruit is tender about 10 minutes.
Discard the cinnamon stick, return the liquid to boil uncovered, until it reduces reduced by half, stirring occasionally. Whisk in corn starch and continue cooking until mixture thickens. If you are using very seeded fruit (like blackberries) you'll want to strain the mixture before pureeing. Puree mixture in food processor. Chill for at least an hour and serve with remaining fruit on top.