Sublime Spiked Apples ’n Cream

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.

Serves 8

• pareve vanilla ice cream
• orange liqueur, for drizzling
• amaretto liqueur, for drizzling
• Honey Crunch
• 1/3 cup honey
• 1/4 cup margarine
• 1 tsp vanilla sugar
• 5 cups cornflakes
• 1/2  cup dried cranberries (optional)

Spiced Apples

• 4 large Granny Smith apples, peeled, cored, and cut into ¼-inch (1/2-cm) slices
• 1 1/2  cups orange juice
• 3 Tbsp margarine
• 1 1/2  tsp lime juice
• ⅓ cup cold water
• 3 tsp cornstarch
• 1/2  cup brown sugar
• 2 tsp cinnamon

To prepare the honey crunch, preheat oven to 400°F (200°C). Line a baking sheet with 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 8–10 minutes. Allow to cool. Place in a large ziplock bag and crush slightly with your fingers through the bag; set aside.

To prepare the spiced apples, 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.