I felt a bit restless over the long Columbus Day weekend, so I took advantage of the time and made this cornmeal poundcake with rosemary syrup and candied rosemary. This recipe is from the November 2006 Bon Appetit issue and originally calls for poached pears to be served alongside the cake. However, I recently did a poached pear dessert with French Fridays with Dorie, so I skipped that part and made everything else in the recipe which can be found here. I highly enjoyed the rosemary-infused syrup and found it somewhat bold and different to serve with a sweet poundcake slice. I didn’t even miss the poached pears!