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Photo: Nate Lemuel
Active Time:50 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4small Fuji, HoneycrisporGala apples, preferably organic, 3 chopped and 1 sliced, divided½cupunfiltered apple juiceorcider2cupsfrozen mixed berries1cupunsweetened applesauce3tablespoonsagave syrup, divided3 ½cupswater, divided½cupfinely ground blue cornmeal (see Tip)1teaspoonculinary ash, divided (optional, see Tip)½teaspoonkosher salt, divided½cupfinely ground white cornmeal½cupchopped pecans, toasted (see Tip)Fresh mint and/or juniper sprigs for garnish
Cook Mode(Keep screen awake)
Ingredients
4small Fuji, HoneycrisporGala apples, preferably organic, 3 chopped and 1 sliced, divided
½cupunfiltered apple juiceorcider
2cupsfrozen mixed berries
1cupunsweetened applesauce
3tablespoonsagave syrup, divided
3 ½cupswater, divided
½cupfinely ground blue cornmeal (see Tip)
1teaspoonculinary ash, divided (optional, see Tip)
½teaspoonkosher salt, divided
½cupfinely ground white cornmeal
½cupchopped pecans, toasted (see Tip)
Fresh mint and/or juniper sprigs for garnish
DirectionsCombine 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.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.TipCulinary 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. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, November 2022
Directions
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.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.TipCulinary 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. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
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.
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 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. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)260Calories8gFat50gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
