Mrs. Visnevskis’ Plumju Putas: A Taste of Old Toronto

My grandmother, bless her heart, had a sweet tooth that could rival a hummingbird’s. While she adored fancy cakes and elaborate pastries, she always held a special fondness for simple, comforting desserts. One that always reminds me of her bustling kitchen, filled with the aroma of simmering fruit and warm spices, is a dessert that’s faded from popularity but remains utterly delightful: Plumju Putas, or Prune Whip. It’s a testament to how humble ingredients, transformed with a bit of care, can create something truly memorable.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (plus chilling)
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Gluten-Free

Ingredients

• 1 1/2 cups pitted prunes
• 2 tablespoons icing sugar
• 1 teaspoon finely grated orange rind
• 1 cup whipping cream
• 1 tablespoon white sugar

Equipment Needed

• Saucepan
• Sieve or food mill
• Mixing bowl
• Whisk
• Serving bowl

Instructions

1. Begin by cooking the pitted prunes. Place them in a saucepan and cover them with water. Bring to a simmer over medium heat and cook until they are very soft, about 5 minutes. Drain well, reserving some of the cooking liquid in case you need to adjust the consistency later.

2. The key to a smooth and delightful prune whip lies in achieving a perfectly smooth prune pulp. Put the cooked, stone-free prunes through a sieve or food mill. This step is essential for removing any remaining skin or fibrous bits, resulting in a velvety texture. If the pulp is too thick, add a little of the reserved cooking liquid to reach a desirable consistency.

3. In a mixing bowl, thoroughly combine the prune pulp with 2 tablespoons of icing sugar and 1/2 teaspoon of finely grated orange rind. The icing sugar adds a delicate sweetness that complements the prunes’ natural sugars, while the orange rind provides a bright, citrusy note that elevates the flavor profile.

4. In a separate, chilled mixing bowl, whip the whipping cream until soft peaks form. Gradually add 1 tablespoon of white sugar and continue whipping until stiff peaks form. Be careful not to overwhip the cream, as it can turn grainy. The sugar helps to stabilize the whipped cream and adds a touch of sweetness.

5. Gently fold the whipped cream into the prune mixture, ensuring that you don’t deflate the cream. Use a light hand and a figure-eight motion to incorporate the two components evenly. The goal is to create a light and airy texture that is characteristic of a well-made prune whip.

6. Transfer the mixture to a serving bowl. Sprinkle the remaining 1/2 teaspoon of orange rind on top. This adds a final burst of citrus aroma and visual appeal.

7. Chill the prune whip thoroughly in the refrigerator for at least 2 hours before serving. Chilling allows the flavors to meld and the texture to set, resulting in a more cohesive and refreshing dessert.

Expert Tips & Tricks

• For a richer flavor: Consider adding a splash of brandy or rum to the prune mixture. This will enhance the depth of flavor and add a touch of warmth to the dessert.
• To avoid lumps: Make sure the prune pulp is completely smooth before adding the whipped cream. Any lumps will be noticeable in the final product.
• Adjusting sweetness: The amount of icing sugar can be adjusted to suit your taste. If you prefer a less sweet dessert, start with 1 tablespoon and add more as needed.
• Making Ahead: The prune pulp can be made a day in advance and stored in the refrigerator. Whip the cream and fold it in just before serving to maintain the best texture.
• Reviving Overwhipped Cream: If you accidentally overwhip the cream, try adding a tablespoon of fresh, cold cream and gently folding it in. This can sometimes help to restore a smoother texture.

Serving & Storage Suggestions

Serve Mrs. Visnevskis’ Plumju Putas chilled, straight from the refrigerator. It makes a delightful light dessert after a hearty meal or a refreshing afternoon treat. For a more elegant presentation, consider serving it in individual glass bowls or ramekins, garnished with a sprig of fresh mint or a few candied orange peels.

Leftover prune whip should be stored in an airtight container in the refrigerator. It will keep for up to 2 days. The texture may change slightly over time, but the flavor will remain delicious. It is not recommended to freeze prune whip, as the texture of the whipped cream will deteriorate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	14g	22%
Saturated Fat	9g	45%
Cholesterol	50mg	17%
Sodium	10mg	0%
Total Carbohydrate	22g	7%
Dietary Fiber	2g	8%
Sugars	18g	36%
Protein	1g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Version: For a dairy-free alternative, use coconut whipping cream instead of dairy whipping cream. Make sure to chill the can of coconut milk overnight before whipping, as this will help it achieve a light and fluffy texture.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the prune mixture for a warm and festive flavor.
• Nutty Crunch: Sprinkle some chopped walnuts, pecans, or almonds on top of the prune whip for added texture and flavor.
• Citrus Zest Variety: Experiment with different citrus zests, such as lemon or grapefruit, to create unique flavor combinations.
• Sweetener Swap: If you prefer a less refined sweetener, you can use honey or maple syrup instead of icing sugar. Start with a smaller amount and adjust to taste.

FAQs (Frequently Asked Questions)

Q: Can I use fresh plums instead of prunes?
A: While you could try, the flavor and texture will be significantly different. Prunes have a concentrated sweetness and unique flavor that is essential to the dish. If using plums, consider drying them slightly first.

Q: What if I don’t have a sieve or food mill?
A: A fine-mesh strainer can be used as a substitute, though it may require more effort to push the prunes through. Alternatively, a blender or food processor can be used, but be careful not to over-process the prunes, as this can result in a gummy texture.

Q: How long does prune whip need to chill?
A: Ideally, chill the prune whip for at least 2 hours to allow the flavors to meld and the texture to set properly. Longer chilling times (up to 4 hours) will result in an even better texture.

Q: Can I add gelatin to stabilize the prune whip?
A: While gelatin can help to stabilize the whipped cream, it is not necessary for this recipe. The natural pectin in the prunes helps to give the dessert body. If you choose to use gelatin, follow the instructions on the package and add it to the prune mixture before folding in the whipped cream.

Q: Is it possible to make this recipe vegan?
A: Yes, by using coconut whipping cream or another plant-based whipped topping as a substitute for the dairy whipping cream.

Final Thoughts

Mrs. Visnevskis’ Plumju Putas is more than just a recipe; it’s a glimpse into a bygone era of simple pleasures and comforting flavors. This prune whip offers a delightful taste experience that is both familiar and unique. I encourage you to give this recipe a try, embrace the simplicity, and share it with loved ones. It’s a dessert that’s sure to evoke smiles and create new memories. Perhaps serve it with a cup of strong black coffee or a glass of sweet dessert wine. I’d love to hear about your experience and any creative variations you come up with!