These striking parfaits are made with two colors of corn pudding and berry compote.
If you prefer, you could use just one key in of cornmeal.
These make a satisfying breakfast or not-too-sweet dessert.
Photo: Nate Lemuel
Enjoy them warm or chilled.
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.
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.
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.
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.
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.
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 ashis the result of burning juniper tree branches.
It adds a subtle smoky, bitter flavor to dishes it’s used in.
Buy it online, along withblue cornmeal, atshimaofnavajoland.com.
For the best flavor,toast nutsbefore using in a recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
