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1
Preheat the oven to 350.
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2
Lightly oil a 10-by-5-inch loaf pan with olive oil.
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3
In a large bowl, using an electric mixer, beat the sugar and eggs at medium speed until pale yellow and fluffy, about 2 minutes.
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4
Add the 3/4 cup of olive oil along with the Sauternes, milk and lemon zest and beat at low speed until blended.
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5
Beat in the flour, baking powder and salt.
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6
Scrape the batter into the prepared pan and bake for 50 minutes, until golden on top and a toothpick inserted in the center comes out clean.
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7
Let cool on a rack for 30 minutes, then unmold the cake onto the rack to cool completely.
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8
In an 8-by-11-inch baking dish, toss the pears with the Sauternes, olive oil and sugar.
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9
Roast in the oven along with the cake for about 40 minutes, until the pears are tender and the edges begin to brown.
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10
Remove from the oven and let the pears stand until cool, about 1 hour.
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11
n a small saucepan, combine the sugar with the water and cook over moderate heat until an amber caramel forms, about 7 minutes.
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12
Remove from the heat, stir in the Sauternes and continue to stir until smooth.
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13
Transfer to a heatproof measuring cup to cool.
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14
Slice the cake and serve with the roasted pears and a drizzle of the syrup.
