Pluma Moos

Pluma Moos

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Carolyn Haas


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).


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1/2 gallon
8 Hr 5 Min
1 Hr 15 Min
Stove Top


  • 3/4 c
    dried plums (prunes)
  • 3/4 c
    dried apricots
  • 3/4 c
  • 1/2
    cinnamon stick
  • 2 qt
  • 1/2 c
    sugar (or a little less)
  • 1/8-1/4 c
  • 1/4 c
  • 1/3 c

How to Make Pluma Moos


  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.

Printable Recipe Card

About Pluma Moos

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American

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