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

Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary recipes
18 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
  • sugar
Nutrition
940
47% daily value
8 servings
                                       
                                            high-​fiber, low-​sodium, vegetarian
     

Fat

42% 27

Saturated

79% 16

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

56% 167

Carbs (net)

- 160

Fiber

27% 7

Sugars

- 129

Sugars, added

- 114

Protein

16% 8

Cholesterol

59% 177

Sodium

5% 131

Calcium

7% 67

Magnesium

8% 32

Potassium

9% 317

Iron

16% 3

Zinc

6% 1

Phosphorus

18% 127

Vitamin A

29% 258

Vitamin C

13% 8

Thiamin (B1)

18% 0

Riboflavin (B2)

22% 0

Niacin (B3)

11% 2

Vitamin B6

8% 0

Folate equivalent (total)

36% 145

Folate (food)

- 44

Folic acid

- 59

Vitamin B12

5% 0

Vitamin D

0% 1

Vitamin E

6% 1

Vitamin K

11% 9
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