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.