Plum Mousse
Plum pudding with wine & anise - contributed by Becky Hoover
  • 3 1/4 lbs. plums
  • 4 cups white or red wine (depending on plums)
  • 2 Tbs. honey
  • salt
  • strong spices
  • 1 Tbs. anise seeds
Wash & pit plums.  Bring wine to boil, add plums and simmer for 5 minutes.  Drain, reserving wine.  Puree plums into heavy saucepan. Put over low heat and stir in honey.  Stir in a little cooking liquid. Add salt and spices. Cook over low heat approx. 10 minutes until thickened.  Stir in anise seeds.

Plum Mousse is featured in The Challenge of the Khazars

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Plum Mousse © 2000 Becky Hoover | This page © 2000 James L. Matterer

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