Fruit Groats with Eggnog Buttermilk Cream

5 from 3 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dinner
Cuisine European
Servings 8 people


Fruit grits:

  • 3 medium sized Apples already floury
  • 250 g Plums are already very soft
  • 250 g Figs optional, otherwise peach or similar.
  • 1 Mango overripe
  • 200 g Blueberries
  • 150 g Dried cranberries
  • 50 g Almonds
  • 2 Pck. Burbon vanilla sugar
  • 90 g Powdered sugar
  • 60 ml Lemon juice
  • 75 ml Water
  • 1 tube Rum Flavoring
  • 1,5 tsp Cinnamon
  • 40 g Food starch


  • 500 ml Buttermilk
  • 100 g Sour cream
  • 150 ml Advocaat
  • 40 g Powdered sugar
  • 0,5 tube Rum Flavoring
  • 30 g Food starch



  • Wash the apples, plums, and figs and cut into 5 - 2 cm pieces. Peel the mango and cut into small pieces. (Unfortunately mine was so soft that I had to scrape it out. But it was still ok). Wash and drain the blueberries.
  • Put apples, plums, figs and mango together with vanilla and powdered sugar in a saucepan and heat. When it starts to hiss, stir vigorously several times and let it caramelize slightly. Then deglaze with lemon juice and water, add cranberries, almond slivers, cinnamon and flavoring and simmer everything at medium temperature for approx. 5 - 6 minutes.
  • When the apple pieces are soft (plums, figs and mango are then quite easily disintegrated, which they should), stir in the starch in a little water and stir in. Let everything bubble for just under a minute while stirring so that the starch can set and only then (!) Fold in the blueberries. This is how they keep their shape.
  • Briefly rinse a bowl or pudding dish that has been adapted to the quantity with cold water and add the mixture. First leave to cool a little at room temperature and then continue to cool in the refrigerator.


  • Mix all ingredients in a saucepan while cold. Then heat on the stove while stirring until the liquid mass sets and has a creamy consistency. This takes a maximum of 8 minutes in total. Then transfer to a container and, after cooling down, also place in the refrigerator.


  • As already mentioned above, it is not uncommon to find a variety of fruit lying on the table, which is no longer "nice enough" for the raw consumption of the "gravel family" ..... so fantasy and trickery are the order of the day .... With flavors and a fancy name can work wonders ... and ... schawupp .... suddenly the fruit is found to be good and eaten .... ;-))).
  • The types of fruit listed here are of course not mandatory. It should only be used in terms of its quantity or its total weight. There should also be a balance between soft-boiling fruit and fruit that remains lumpy, otherwise you will only have a porridge afterwards. All other ingredients, flavors and the starch will then remain. If children eat with you, you can replace the eggnog sauce with more sour cream and flavor it with a little more rum flavor.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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