Cornmeal pound cake with rosemary syrup, candied rosemary, and poached pear from Prune (page 230) by Gabrielle Hamilton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on March 31, 2024

    We made this as an add on dessert for our May '24 supper club. We used the poached pear component for the cocktail party and the cake to accompany our dinner dessert the apple galette. I really loved this dish and would def make it again. Note it is a tad dry so you must like that kind of texture. Toast the leftover and serve with a tart or berry ice cream.

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