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Polenta Poundcake With Honey-lemon Scented Pears

A home-style Polenta Poundcake With Honey-lemon Scented Pears made with Each Honey Granulated Sugar, Stem Fresh Rosemary, Juice Of Lemon, Dry White Wine, and Water. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1
• Juice Of Lemon
• 1/2 cup
• 1/4 cup
• 4
• 1 1/4 cup
• 1 cup
• 1 1/2 tsp
• 1/4 cup
• 3/4 cup
• 3/4 cup
• 5
• 3/4 cup
• 1 tsp
• 1/8 tsp
• 1/8 tsp

Method (preview)

1. 1

   For pears, combine honey and sugar in a large saucepan; cook over medium-high heat, stirring often, until smooth and bubbly, 3 minutes.

2. 2

   Add rosemary and lemon juice; cook 1 minute. Add wine and water and heat to a simmer.

3. 3

   Add pears, cover and cook over medium heat until pears are tender but still hold their shape.

4. 4

   Timing may be as long as 15 minutes.

5. 5

   Remove pears with a slotted spoon; set aside.

6. 6

   Boil liquid until it has thickened slightly, 4 to 5 minutes.

7. 7

   Cool to lukewarm; pour over pears.

8. 8

   Chill thoroughly, up to 3 days, before serving.

9. 9

   For cake, heat oven to 350 degrees.

10. 10

    Stir together flour, cornmeal and baking powder; set aside.

11. 11

    Beat butter and both sugars in large bowl of electric mixer on high speed until combined.

12. 12

    Add eggs, one at a time, mixing well after each addition.

13. 13

    Beat until batter is fluffy, 3 minutes.

14. 14

    Add sour cream, extracts and salt; mix to combine.

15. 15

    Stop the mixer and add dry ingredients.

16. 16

    Mix on low speed just until combined.

17. 17

    Transfer batter to prepared pan.

18. 18

    Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

19. 19

    Cool cake in pan 10 minutes.

20. 20

    Loosen from sides of pan and invert onto a wire rack to cool completely.

21. 21

    Serve cake with pears and syrup served over the top.