"Pluma moos, made from long-simmered prunes and raisins, transforms dried fruits into a lush, puddinglike soup or compote that pairs well with Easter ham and fried potatoes."
"In south-central Kansas, where thousands of Mennonites settled in the late 1800s, pluma moos usually comes in just two varieties: cherry or pluma, which is also spelled plume, plume and plumi."
"This ingeniously simple dish deserves a place on every holiday table, as it reflects the resourcefulness of Mennonite cooks who adapted to lean times."
"Long before the Mennonite Central Committee commissioned Doris Longacre to write the More-With-Less Cookbook, Mennonites worldwide had established themselves as resourceful cooks."
Pluma moos, a fruit soup made from prunes and raisins, is a cherished holiday dish among Mennonites in Kansas. Traditionally served during Easter and Christmas, its popularity is waning as fewer families prepare it. Carol Abrahams, who made it for her mother and siblings, reflects on its uncertain future with her daughters. The dish, which varies in ingredients across the Mennonite diaspora, is known for its rich, custard-like texture and pairs well with holiday meals. Despite its decline, pluma moos remains a symbol of resourcefulness and tradition.
Read at cooking.nytimes.com
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