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Nutrition Facts
Serving Size 194 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 90 mg 4%
Total Carbohydrate 25 g 8%
Dietary Fiber 3 g 12%
Sugars 21 g
Protein 4 g
Vitamin A 10% Iron 2%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cider Poached Apples with Buttermilk Soft Cream
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 cup(s) Central Market Buttermilk Caramel Ice Cream
1/2 cup(s) heavy whipping cream
1/2 cup(s) goat cheese
2 cans of Austin Eastciders Texas Honey Cider
2 cinnamon sticks
1 medium lemon, zested
4 large Fuji apples, peeled, cored & cut in half
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Place ice cream, heavy cream and goat cheese in a small pot over medium-low heat. Whisk constantly until everything is just melted. Remove from heat, transfer to a bowl and refrigerate until cold (30 - 45 minutes).
Meanwhile in a separate large pot, add cider, cinnamon sticks, lemon zest, and halved apples. Bring to a simmer over medium heat, cover and cook 30 to 45 minutes or until apples are fork tender.
Remove apples from liquid when soft and set on a plate to cool. **(Chef's tip: Reserve apple cooking liquid for cocktails, or cook and reduce to a thick syrup for topping ice cream.)
Once cream is cold, whisk until soft peaks form.
Place a dollop of buttermilk cream in the center of each apple and serve.


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