From: Chef Dean Maupin, Keswick Hall, Keswick, VA. Yield: 8 servings.
Caramel:
1 ½ cups sugar
½ cup water
½ cup heavy cream
1 to 2 tsp. kosher salt
¼ cup unsalted butter
Fritters:
1½ cups flour
1½ cups cornstarch
1½ Tbsp. baking powder
1½ Tbsp. baking soda
1 Tbsp. kosher salt
2 cups cold water
as needed for frying, canola oil
4 crisp apples, peeled, cored, cut crosswise into 16 ½-inch slices
1 cup excellent quality apple butter
8 thick slices Wisconsin Brie cheese
For caramel: Place sugar and water into 3-qt. stainless steel sauce pot. Cook over medium high heat until mixture turns deep caramel color, 5 to 8 minutes, stirring occasionally. Remove from heat; slowly whisk in cream. Bring to rapid boil. Do not allow to steam. Stir in salt and butter. Set aside; keep warm.
For fritters: Mix flour, cornstarch, baking powder, baking soda and 1 Tbsp. salt in medium bowl. Whisk in cold water. Heat 2 inches canola oil in large pot to 325°F (watch temperature carefully). Dip apples into fritter batter. Carefully drop into hot oil. Cook 1 to 2 minutes until golden brown. Flip and cook an additional 1 to 2 minutes. Remove from oil and drain on paper towel. Repeat until all apples are cooked.
Place large spoon of apple butter in center of plate. Place one of the fritters on apple butter; top with slice of the cheese. Place another apple fritter on top, then drizzle with caramel sauce. Repeat with remaining ingredients.
PHOTO: WISCONSIN MILK MARKETING BOARD