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

Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
Photo by Noel Barnhurst

Ingredients

  • 2 cups sugar
  • ¼ teaspoon whole black peppercorns
  • Baker's sugar or other superfine sugar
  • 16 tablespoons unsalted butter
  • 8 4-inch-long fresh rosemary sprigs
  • 3 cups water
  • 5 large eggs
  • + 11 more ingredients
    • 1 cup sugar
    • 1 cup dry or off-dry Riesling
    • 1 vanilla bean
    • ¼ teaspoon salt
    • 1 cup all purpose flour
    • 8 Forelle pears or other small pears
    • 1 teaspoon vanilla extract
    • 3 fresh rosemary sprigs
    • 1 cup yellow cornmeal
    • 1 1/3 cups sugar
    • ½ cup water

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

View full recipe at Epicurious

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