Pluma Moos (Dried Fruit Soup)
Updated April 2, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 1 hr
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Ingredients
1 cup/150 grams pitted prunes, quartered
1 cup/150 grams raisins or dried cranberries
1 cinnamon stick
½ cup/100 grams granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
1 cup/240 milliliters heavy cream or water, plus more if needed
1 tablespoon apple cider vinegar or lemon juice
Nutritional analysis per serving (4 to 8 servings)
57 grams carbs; 46 milligrams cholesterol; 350 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram trans fat; 3 grams fiber; 38 milligrams sodium; 2 grams protein; 46 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine prunes, raisins, cinnamon stick and 6 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a brisk simmer and cook until the fruit is very soft and beginning to break down, about 45 minutes.
- Step 2
Meanwhile, whisk sugar, flour and salt together in a small bowl. Whisk in cream until completely smooth.
- Step 3
Slowly pour the cream mixture into the simmering softened fruit, whisking constantly. Continue to simmer, whisking, until visibly thickened, 2 to 3 minutes. For a more homogeneous texture, mash the fruit a little bit as you whisk.
- Step 4
Remove the soup from heat. Remove and discard cinnamon stick. Whisk in vinegar or lemon juice. The soup should have the consistency of a medium-thick gravy. If it feels too jammy, add a splash of water or cream to loosen it. (It will continue to thicken as it cools.) Serve it hot or at room temperature. It can be refrigerated in an airtight container for up to 4 days.
Private Notes
Comments
This is not all that different from sødsuppe, a Danish fruit soup/compote which my church serves along with æbleskiver and medisterpølse at our annual aæbleskiver dinner. Ours has no flour and I’ve never seen anyone add cream or milk to it. (No idea if modern Danes eat it, our people came to the Midwest in the 1870s-1880s).
This recipe reminds me of “compota de Navidad”, or Christmas Compote, which was eaten in Spain’s Basque Country (and possibly other parts if Spain, I don’t know). But compota has other fruits as well: prunes, raisins, dried peaches, dried apricots, as well as the spices. But no vinegar and no cream.
The grandchild of Mennonites who came to Canada from Ukraine in the 1920s and '40s, I grew up enjoying pluma moos whenever there were roast ham leftovers. My mom made it with prunes, raisins, and dried currants, flavoured with cinnamon, allspice, and cloves, and thickened with cornstarch. I'm definitely in the camp that never adds dairy. My aunt made a version with gooseberries -- too tart for me as a kid!
My Mennonite partner from Saskatchewan, like others who posted, pronounces it like "moose". On seeing the article, he said "mm hm" which, given how understated Mennonites seem to be, is the equivalent of "that is wonderful!" He swears by his grandmother's recipe, though.
This is very similar to an Armenian dish called Anoush Abour, which translates to Sweet Soup. My grandmother made this often when I was growing up. An additional ingredient was barley, which made the dish more chewy and less watery. I crave it often and will try this recipe for nostalgia's sake.
Add a couple carrots and omit the cream and you have tzimmes. Different ethnic origin, of course, but similar geographical origins