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.