Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.