Cornmeal Pound Cake With Rosemary Syrup, Poached Pears, And Candied Rosemary

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1076
FAT
95%
CHOL
96%
SOD
10%

Comments

Add a comment

Ingredients for 8 servings

3 cups water

2 cups sugar

1 cup dry or off-dry Riesling

3 fresh rosemary sprigs

1 vanilla bean, split lengthwise

1/4 teaspoon whole black peppercorns

8 Forelle pears or other small pears, peeled, stems left intact

1 cup all purpose flour

1 cup yellow cornmeal

1 cup (2 sticks) unsalted butter, room temperature

1 1/3 cups sugar

1/4 teaspoon salt

5 large eggs, beaten to blend in medium bowl

1 teaspoon vanilla extract

1 cup sugar

1/2 cup water

8 (4-inch-long) fresh rosemary sprigs

Baker's sugar or other superfine sugar

You might also like

Polenta Pound Cake With Mascarpone And Rosemary
Food & Wine
Rosemary Polenta Pound Cake
SF Gate
Avocado Pound Cake
Joy The Baker
Spiced Cornmeal Pound Cake
Sunset
Polenta Pound Cake With Elderflower Crème Anglaise
Food & Wine
Cornmeal Pound Cake
Cooking Light
Lemon-Cornmeal Pound Cake With Berries And Cream
Cooking Light
Buttermilk Pound Cake With Rhubarb-Kumquat Comp...
SF Gate
Orange Cornmeal Pound Cake
Food.com
Double Strawberry White Chocolate Shortcake
Food.com