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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No way can I wait till Yom Tov knowing I’ve got this dessert hanging around. It’s just that good. When warmed, spiced apples, vanilla ice cream, and a honey crunch get drizzled with a liqueur combination, an explosion of flavor that’s just out-of-this-world is created.
pareve vanilla ice cream
orange liqueur, for drizzling
amaretto liqueur, for drizzling
1/3 cup Gefen Honey
1/4 cup margarine
1 teaspoon vanilla sugar
5 cups cornflakes
1/3 cup Gefen Dried Cranberries (optional)
4 large Granny Smith apples, peeled, cored, and cut into 1/4-inch (1/2-centimeter) slices
1 and 1/2 cups orange juice
3 tablespoons margarine
1 and 1/2 teaspoons lime juice
1/3 cup cold water
3 teaspoons Gefen Cornstarch
1/3 cup Haddar Brown Sugar
2 teaspoons Gefen Cinnamon
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a medium-size pot, heat honey, margarine, and vanilla sugar. Bring to a boil while stirring; remove from heat. Add cornflakes and cranberries, if using, stirring until the mixture coats the cereal.
Pour the honey crunch mixture onto the prepared baking sheet. Bake for eight to 10 minutes. Allow to cool. Place in a large ziplock bag and crush slightly with your fingers through the bag; set aside.
Combine apples, orange juice, margarine, and lime juice in a medium-size pot; bring to a boil. Lower heat to a simmer and cook until the apples begin to soften.
Combine the cold water and cornstarch; add it to the simmering liquid, stirring until the liquid begins to thicken. Stir in brown sugar and cinnamon and cook for another three to four minutes. Remove from heat.
Place a few small scoops of vanilla ice cream in eight dessert bowls.
Spoon some of the warm apple mixture on top of each portion of ice cream and drizzle with 1/4 teaspoon each of orange and amaretto liqueur.
Sprinkle with honey crunch and serve immediately.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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