Plum Groats with Buttermilk Sauce

5 from 8 votes
Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Course Dinner
Cuisine European
Servings 6 people


  • 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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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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