Desserts: Pear Cornmeal Cake with Rosemary Syrup (Serves at least 8)

8 T unsalted butter (125 gr), melted, plus more for the pan
1 1/4 cups all purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 t baking powder
1/4 t baking soda
1/2 t fine salt
1 1/4 cups sugar
1/2 cup buttermilk
2 large eggs, whisked
2 ripe pears, cut into 8 wedges each
6 large sprigs rosemary
(whipped cream for serving - optional)  or (powdered sugar on top, as done by Jeanne)

Heat oven to 350 F.  Butter a 9" spring-form pan.  Whisk together flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl.  Whisk together buttermilk, eggs, and melted butter in medium bowl.  Add wet ingredients to dry ingredients and whisk to combine.  Fold in pears.
Transfer batter to pan.  Bake until a toothpick inserted in center comes out clean, 45-55 minutes.  Cool in pan for 15 minutes;  transfer to wire rack.
Meanwhile, heat rosemary, remaining 1/4 cup of sugar, and 1/4 cup water in small pot over medium heat.  Cook, stirring, until sugar is melted.  Remove from heat, cover, and let sit, stirring occasionally for 30 minutes up to 4 hours.  Discard rosemary.  While cake is still warm, brush top and side with rosemary syrup.  Serve warm or at room temperature with whipped cream, if desired.
Calories: 393; Fat 14g, Sat Fat 9g; Cholesterol 88 mg, Sodium 333 mg, Protein 5 g, Carbo 62 gr, Sugar 36 gr, Fiber 2g, Iron 2 mg, Calcium 62 mg.