Haskap Fruit Moos is a quick, easy & stunningly delicious dessert you can throw together and impress everyone.
Moos always holds fond memories for me of my grandmother, who made wonderful moos using cherries, plums, apples, with raisins and spices, and she usually had one kind or another of moos handy in the kitchen for snacks to welcome her family and grandchildren with something sweet and satisfying.
Haskap Fruit Moos:
The haskap plant originated in southern Russia, and is now grown in most of the Canadian provinces as well as many of the United States. The delicious, plump haskap berry is elongated, about 1/2 inch long or more, deep, frosty purplish-blue in color with juicy, deep red flesh.
The flavor is sweet and a bit tangy, making it perfect for jam, juice, chutney, relish, and the dried berries lend themselves very well to including in glazes, sauces, stuffings, etc. Since becoming acquainted with the haskap berry, I have used the haskap products in many dishes, so please check out those recipes.
Haskapa is the brand name of the haskap berry products in my pantry. You can find them online:
I like to use my stoneware ramekins with lids, from Vyatka Ceramics. These ramekins hold in the heat well and quickly cook the food contained in them, whether it is a dessert, a thick soup like borscht or a stew, or a pot pie type dish, and the presentation is very authentic, impressive and attractive, especially for this moos.
Type: Dessert Recipe
Prep Time: 10 min
Cook Time: 20 min
Yield: 2 large stoneware ramekins
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 2 tbsp dried haskap berries – I used Haskapa Dried Haskap Berries.
- 1 cup haskap juice – I used Haskapa Juice.
- 2 bosc pears – washed, peeled, cored, seeded and cut into bite-sized pieces
- 1 kiwi – peeled & sliced
- 2 large apples – washed, peeled, seeded and cored & cut into bite-sized pieces
- 4 cardamom pods
- 2 whole cloves
- 2 candied ginger slices – minced
- a few candied orange peel slivers – chopped & minced
- 2 tbsp dried cranberries
- 2 to 3 tbsp raisins
- 2 to 4 tbsp sugar – to taste
- water – enough to cover fruit in each ramekin
- 1 tbsp corn starch
- 2 dollops of butter – about 2 generous teaspoons full
- Into each ramekin, place 1 tbsp dried haskap berries, 1/2 of the chopped bosc pears, 1/2 of the apple pieces, 1/2 of the kiwi slices, 2 cardamom pods, 1 whole clove, 1 minced ginger slice, half of the orange peel slivers, 1 tbsp cranberries, 1-1/2 tbsp raisins, 1 tbsp of the sugar, 1/2 tbsp corn starch, and stir through the ingredients to combine them evenly.
- Into each ramekin, add in 1/2 cup of haskap juice and enough water to cover the fruit, 1 dollop of butter, and any of the optional spices listed that you desire. Stir through well.
- Place ramekins on a baking sheet and cover with lids.
- Cook in a 350 degree F oven for a total time of about 20 min, stirring at the 10 min mark. Taste for sweetness and spice intensity. Add more sugar or spices as desired.
- Continue to cook until well heated through, fruit has softened and mixture is beginning to bubble.
This beautiful melange of fruit is amazingly delicious, with the sweet fruits and touches of spices make a unique and satisfying dessert or snack. I enjoy it just as it is, but mom likes to add some heavy cream for her taste.
Do try this recipe for How to Cook Haskap Fruit Moos and introduce a new idea to your taste buds and enjoy something a bit different from the norm.
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