PEAR CORNMEAL CAKE W/ROSEMARY SYRUP

Steps:

• 1. Heat oven to 350. Butter a 9 in. springform pan
• 2. Whisk together the flour, cornmeal, baking powder, baking soda, salt and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
• 3. Transfer the batter to the prepared pan. ?Bake until a toothpick inserted in the ceanter comes out clean, 45-55 minutes. Cool in the pan for 15 min.; transfer to a wire rack.
• 4. Meanwhile, heat the rosemary, the remaining 1/3 c. sugar, and 1/4 c. water in a sm. pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for 30 min. and up to 4 hrs. Discard the rosemary sprigs.
• 5. While the cake is still warm, brush the top and side with the rosemary syrup.
• 6. Serve warm or at room temperature with whipped cream, if desired.
• 7. TIP: Springform pans are slightly deeper than cake pans, giving this cake a heft that's worthy of a holiday meal. If you don't have a springform pan, butter and flour a 9 inch round cake pan and bake on a baking sheet (to catch any overflow).