Summer Party Food Recipes: Spiced Plum Preserves with Coconut Honey Pita Chips
By Nicole Hopping September 3, 2013 No Comments
Deeply pigmented red flesh plums are the seasonal star of this fresh, summery dish. Perfect for a summer barbecue fruit dip or cocktail party appetizer, this sweet and crunchy starter is a great addition to summer celebrations.
Yield: Serves 15
Preparation Time: 20 minutes
Cooking Time: 15 minutes
For the preserves
- 2 tablespoons Lost Loon Orange Marmalade or Apricot Jam
- 5 small red-flesh plums
- 1 cup blackberries
- 1 large peach
- ¼ teaspoon ground ginger
- 1 tablespoon honey (to add a raspberry twist, substitute with Honey Raspberry Crème Spread)
- 1 tablespoon ground cinnamon
For the pita chips
- 4 tablespoons coconut oil
- ½ teaspoon vanilla extract
- 2 tablespoon raw honey
- 16 flour tortillas or pitas
- 2 teaspoon ground cinnamon
- Parchment paper
- Preheat the oven to 350 degrees Fahrenheit. Line 4 baking sheets with parchment paper.
- Place the marmalade, plums, blackberries, peach, ginger, honey, and 1 tablespoon cinnamon in a food processor or blender. Pulse until chunky. Pour into a medium sized bowl and chill.
- Lay pita bread out over a large work area.
- Place the coconut oil, vanilla extract, and 2 tablespoons honey in a small saucepan over low heat. Stir for 1-2 minutes, until combined.
- Brush the oil mixture over one side of the pita bread. Sprinkle with the remaining 2 teaspoons cinnamon. Cut into small sections.
- Bake for 15 minutes, until crisp and golden. Remove and let cool.
- Serve as fruit dip and sweet chips or scoop ½ tablespoon of preserves onto each chip to serve as a party appetizer.