Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary

Name: Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 0 teaspoons whole black peppercorns; 237 milliliters dry or off-dry Riesling; 5 larges eggs, beaten to blend in medium bowl; 8 smalls Forelle pears or other small pears, peeled, stems left intact; 8 sprigs (4-inch-long) fresh rosemary; 0 teaspoons salt; 237 milliliters sugar; 8 servings Bakers sugar or other superfine sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 1 vanilla bean, split lengthwise; 1 teaspoon vanilla extract; 118 milliliters water; 237 milliliters yellow cornmeal

Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary is a vegetarian recipe with 8 servings. One serving contains 648 calories, 8g of protein, and 27g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baker's sugar, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.

Ingredients you will need

Pear

Syrup

Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Loaf Pan

Oven

Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt.

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla.

Ingredients you will need

Vanilla

Egg

Add dry ingredients in 3 additions, beating just to blend after each addition.

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.

Ingredients you will need

Rosemary