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Parve
Medium
8 Servings
Allergens 
1 Hour, 10 Minutes
Diets
2 apples, grated
1 cup walnuts, roughly chopped
1/2 cup Jeunesse Cabernet Sauvignon or other sweet red wine
1 teaspoon cinnamon
2 teaspoons granulated sugar
3 eggs
1 (16-ounce) container Kineret Non-Dairy Whipped Topping
3/4 cup granulated sugar
1 teaspoon vanilla extract
8 large apples (see note)
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon margarine
1 and 1/2 cups boiling water
In a bowl, combine all ingredients. Preferably, refrigerate overnight – but if you’re short on time, a few hours will do.
With a mixer, whip eggs until fluffy.
Add whipped topping, granulated sugar, and vanilla extract. Beat until stiff.
Gently fold in the prepared charoset and freeze eight hours or overnight.
Preheat oven to 375 degrees Fahrenheit.
Rinse the apples. Using an apple corer, remove cores, leaving about half an inch to one inch of the bottom of the apple intact.
In a small bowl, combine brown sugar, cinnamon, and margarine. Stuff apples with mixture and place in a baking dish.
Pour boiling water into the baking dish, around the apples, and bake 35 to 45 minutes, until tender. Be careful not to overcook or the apples will get mushy and not hold their shape.
Scoop ice cream on top of baked apples and serve.
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is there a video of this recipe? I don’t understand the “fold the charoset” part. Thank you!
Hi- it means fold in your charoset into the fluffy mixture, to create a charoset ice cream