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


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

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
Directions:
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Rank

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