John Myers
Plum Groats with Buttermilk Sauce
The perfect plum groats with buttermilk sauce recipe with a picture and simple step-by-step instructions.
- 1500 g Plums or plums
- 3 Peaches (approx. 300g)
- 250 g Apricots
- 750 ml Peach or red grape juice
- 0,125 l White wine
- Sugar 200g + 50g
- 80 g Food starch
- 0,25 l Milk
- 100 g Whipped cream
- 500 g Buttermilk
- 2 packet “Vanilla flavor” dessert sauce without cooking
- Possibly mint to decorate
- Clean, wash and stone the plums.
- Score peaches and apricots crosswise, briefly scald with boiling water and rinse with cold water. Skin, halve and stone the fruit.
- Cut the peaches into eighths and quarter the apricots.
- Bring 1 / 2 l peach juice, wine and 200 g sugar to the boil in a saucepan.
- Mix the starch and the rest of the juice until smooth.
- Thicken the boiling juice with it.
- Fold in the fruits and bring to the boil again briefly.
- Mix the milk, cream, buttermilk and 50 g sugar with the sauce powder until smooth.
- Approx. Let rest for 1 minute, then stir vigorously again.
- Decorate the groats with mint, serve with sauce.
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