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These striking parfaits are made with two colors of corn pudding and berry compote. If you prefer, you can use just one type of cornmeal. Culinary ash, typically made from wood like juniper, is used in Native American communities as a source of nutrients like calcium, magnesium, phosphorus and zinc. These make a satisfying breakfast or not-too-sweet dessert. Enjoy them warm or chilled. This recipe is part of our spotlight, There's a Movement to Revitalize Indigenous Cuisines and Knowledge—Here's Why That Matters.

EatingWell.com, November 2022

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Credit: Nate Lemuel

Recipe Summary

active:
50 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chopped apples and apple juice (or cider) in a medium saucepan. Bring to a boil over high heat. Stir in berries and return to a boil. Reduce heat to medium-low, cover and simmer until the apples are tender, about 15 minutes. 

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  • Add applesauce and 1 tablespoon agave; stir until combined. Return to a simmer and cook, uncovered, for 5 minutes. Remove from heat and set aside.

  • Meanwhile, bring 1 cup water to a boil in a small saucepan over medium-high heat. Combine 3/4 cup cold water, blue cornmeal, 1/2 teaspoon culinary ash (if using) and 1/4 teaspoon salt in a small bowl. Whisk until smooth. Slowly add the cornmeal mixture to the boiling water, stirring constantly to prevent lumps from forming. Reduce heat to low and cook, stirring constantly, until thickened, about 3 minutes. Stir in 1 tablespoon agave; cook, stirring constantly as the mixture spits, until it's thick like pudding, about 3 minutes more. Transfer to a medium bowl and cover to keep warm. Wash and dry the saucepan.

  • Bring 1 cup water to a boil in the saucepan over medium-high heat. Combine white cornmeal with the remaining 3/4 cup cold water, 1/2 teaspoon culinary ash (if using) and 1/4 teaspoon salt in a small bowl. Whisk until smooth. Slowly add the cornmeal mixture to the boiling water, stirring constantly to prevent lumps from forming. Reduce heat to low and cook, stirring constantly, until thickened, about 3 minutes. Stir in the remaining 1 tablespoon agave; cook, stirring constantly as the mixture spits, until it's thick like pudding, about 3 minutes more. Remove from heat. 

  • To assemble the parfaits: Divide the blue corn pudding among six 10-ounce glass jars (about 1/3 cup each) or similar-size glasses. Top with half of the compote (about 1/3 cup each). Divide the white corn pudding among the dishes (about 1/4 cup each). Top with the remaining compote (about 1/3 cup each). Top each parfait with the remaining apple slices and sprinkle with pecans. Garnish with mint, if desired.

Tip

Culinary ash is the result of burning juniper tree branches. It adds a subtle smoky, bitter flavor to dishes it's used in. Buy it online, along with blue cornmeal, at shimaofnavajoland.com.

For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

1 parfait
260 calories; protein 4g; carbohydrates 50g; dietary fiber 7g; sugars 27g; added sugar 7g; fat 8g; saturated fat 1g; mono fat 4g; poly fat 2g; vitamin a iu 87IU; vitamin c 13mg; vitamin e iu 1IU; folate 9mg; vitamin k 5mg; sodium 88mg; calcium 25mg; chromium 1mcg; iron 1mg; magnesium 19mg; phosphorus 40mg; potassium 225mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 1mcg.
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