Just For Dad Pluma Moos Chilled Fruit Soup Recipes

PLUMI MOOS

Steps:

• Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat.
• (20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture.
• Cook until thickened and tender, this is to your preference.

COLD PLUM SOUP

Steps:

• Drain plums, reserving juice. Pit plums; puree in a blender with juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar, cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine cornstarch and remaining sugar; stir in cream and wine or grape juice until smooth. Gradually add to plum mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from the heat; discard cinnamon stick. Stir in the sour cream, creme de cassis or cranberry-raspberry juice and lemon juice. , Strain half of the soup through a fine mesh strainer over a 1-1/2-qt. bowl. Repeat. Stir in lemon zest. Cover and refrigerate overnight. Garnish with sour cream if desired.

PLUM SOUP

Steps:

• Dumplings:.
• Put some water on to boil.
• Mix ingredients together gently, until all are mixed.
• Drop by tablespoonful into boiling water (you want small dumplings).
• Cover and cook for about 15 minutes.
• While this is cooking, get your soup going.
• When these are done, remove and place in your soup.
• Soup:.
• Process your plums (or other fruit) through a sieve, pulse briefly in a food processor or chop until fine.
• Mix all ingredients in a pot and cook over low heat.
• Add your dumplings when they're ready.
• Stir often so the dumplings don't stick to the bottom.
• Eat warm and enjoy!

CHILLED PLUM AND BERRY SOUP

Steps:

• Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
• Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
• Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
• Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
• Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.