Chef Carol Shipman's Stonehenge Apple Fritters
4 apples, peeled and cored
3/4 cups (180 ml) of all-purpose flour
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) salt
Dash of black pepper
3/4 cup (180 ml) beer
Oil for deep frying
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) ground cinnamon
Slice apples into half inch (1 cm) wedges and coat lightly with flour.
In bowl, combine the 3/4 cup (180 ml) flour, paprika, salt,and pepper.
Add beer and beat until smooth. Dip apples into batter and fry in hot
oil (375F, 190C) until golden, about one minute per side. Drain and
roll in 1/4 cup (60 ml) sugar and cinnamon. Spoon about 1/4 cup (60
ml) Bavarian Sauce into dish and arrange fritters in sauce. Serve
immediately. Serves 4 to 6.
Bavarian Sauce
1+1/2 Tbs (22 ml) sugar
1+1/2 tsp (7 ml) of cornstarch
1 cup (250 ml) milk ( I use 2% )
1 beaten egg
1/4 tsp (1 ml) vanilla
3 Tbs (45 ml) of Kirsch
1/4 cup (60 ml) whipping cream, whipped
In 1 quart (1 L) saucepan, mix sugar and cornstarch. Stir in milk and
eggs. Cook over medium heat, stirring constantly for about 10
minutes, till mixture thickens and bubbles. Add vanilla. Cool and
stir in Kirsch. Fold in whipped cream. Chill.