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

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Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
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Ingredients
18
Count
Nutrition
537
Calories
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Ingredients:

Directions:

  1. For pears: 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 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
  2. For pound cake: Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. 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. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
  3. 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.
  4. For syrup and candied rosemary: Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. 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.
  5. Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
  6. Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 537.26 Kcal (2249 kJ)
Calories from fat 139 Kcal
% Daily Value*
Total Fat 15.44g 24%
Cholesterol 146.69mg 49%
Sodium 129.29mg 5%
Potassium 112.55mg 2%
Total Carbs 90.24g 30%
Sugars 63.87g 255%
Dietary Fiber 1.6g 6%
Protein 7g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 1.3mg 7%
Calcium 36.8mg 4%
Amount Per 100 g
Calories 194.81 Kcal (816 kJ)
Calories from fat 50.4 Kcal
% Daily Value*
Total Fat 5.6g 24%
Cholesterol 53.19mg 49%
Sodium 46.88mg 5%
Potassium 40.81mg 2%
Total Carbs 32.72g 30%
Sugars 23.16g 255%
Dietary Fiber 0.58g 6%
Protein 2.54g 14%
Vitamin A 0.1mg 5%
Iron 0.5mg 7%
Calcium 13.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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