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

Name: Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Yield: Makes 8 Servings
Ingredients: 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

By Gabrielle HamiltonPhotography by Noel Barnhurst

October 31, 2006

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Recipe notes