Stone Fruit Salsa and Cinnamon Chips

Ingredients:

Salsa

• 6 cups finely chopped stone fruit (e.g. apricots, cherries, peaches, plums)
• 2 tablespoons of honey
• 1 tbsp chopped fresh basil
• 1 tbsp lemon juice
• 1 teaspoon ground cinnamon
• A pinch of coarse salt

Cinnamon chips

• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 6 wheat tortillas, 20 cm in diameter.
• 55 g unsalted butter, melted

Preparation:

1. Salsa:
   
   In a large bowl, combine the stone fruits, honey, basil, lemon juice, cinnamon, and salt. Stir to coat evenly. Taste and add more salt if needed. Refrigerate until ready to serve.
2. Preheat oven to 175°C.
3. Chips:
   
   In a small bowl, combine sugar and cinnamon. Brush both sides of the wheat tortillas with melted butter. Sprinkle both sides with the cinnamon sugar. Cut each tortilla into 8 triangles. Place on a baking sheet and bake until crisp, about 20 minutes, turning halfway through. Serve with fruit salsa.