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1
Combine first 6 ingredients in large saucepan.
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2
Stir over medium heat until sugar dissolves.
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3
Add pears and bring syrup to boil, turning pears occasionally.
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4
Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes.
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5
Chill pears uncovered in syrup until cold, at least 3 hours.
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6
DO AHEAD Can be made 2 days ahead.
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7
Cover and keep chilled.
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8
Preheat oven to 325F.
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9
Butter and flour 9x5x3-inch metal loaf pan.
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10
Whisk flour and cornmeal in medium bowl to blend.
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11
Using electric mixer, beat butter in large bowl until light and fluffy.
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12
Gradually beat in sugar, then salt.
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13
Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla.
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14
Add dry ingredients in 3 additions, beating just to blend after each addition.
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15
Transfer batter to prepared pan.
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16
Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes.
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17
Cool cake in pan 15 minutes.
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18
Turn cake out onto rack and cool completely.
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19
DO AHEAD Can be made 1 day ahead.
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20
Wrap in foil and store at room temperature.
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21
Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves.
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22
Add rosemary sprigs.
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23
Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes.
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24
Using tongs, transfer rosemary sprigs to rack and drain.
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25
Cover and reserve rosemary syrup.
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26
Pour baker's sugar into shallow bowl.
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27
Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly.
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28
Place on paper towels.
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29
Dry at least 1 hour.
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30
DO AHEAD Can be made 1 day ahead.
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31
Let sprigs and syrup stand at room temperature.
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32
Cut dark ends off cake.
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33
Cut eight 1/2- to 3/4-inch-thick cake slices.
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34
Cut each slice diagonally in half.
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35
Arrange 2 halves on each plate.
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36
Drain pears.
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37
Stand 1 pear on each plate.
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38
Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig.
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39
Serve, passing remaining syrup separately.
