Recipe courtesy of Vivian Chan

Sangria and Fruit Salsa with Sweet Heat Pie Chips

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  • Level: Easy
  • Total: 6 hr 45 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Sangria:

One 750-milliliter bottle dry white wine

1/2 cup elderflower liqueur 

1 tablespoon light brown sugar 

1/2 cup diced nectarines 

1/2 cup blueberries 

1/2 cup diced pineapple 

3 medium lemons, sliced

1 Granny Smith apple, sliced

One 750-milliliter bottle chilled cava 

Fruit Salsa and Chips:

3 tablespoons granulated sugar

1 tablespoon ground cinnamon 

1 teaspoon ground Aleppo pepper 

Kosher salt 

Two 9-inch rounds refrigerated rolled pie crusts

3 tablespoons unsalted butter 

2 tablespoons honey or agave 

Finely grated zest of 1 lime plus juice of 2 limes

1 cup diced pineapple

1/2 cup blueberries 

4 medium kiwis, cut into 1/4-inch dice

2 medium ripe nectarines, cut into 1/4-inch dice

1 ripe mango, cut into 1/4-inch dice

3 tablespoons fresh mint, thinly sliced 

Directions

  1. For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight.
  2. When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired.
  3. For the fruit salsa and chips: Preheat the oven to 375 degrees F.
  4. Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside.
  5. Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces.
  6. Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve.
  7. When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side.