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Cook the Book: Butterscotch Pudding with Sautéed Pears

[Photograph: Michael Harlan Turkell]

The first time I ventured into Tyler Kord's No. 7 in Brooklyn's Fort Greene neighborhood, I can say that my mind was truly blown. Combining fried broccoli, dill, grapefruit, and black beans didn't seem like it'd work, but somehow on the plate they mesh beautifully. Same goes for the sandwiches at No. 7 Sub, Kord's new sandwich shop in Manhattan, where our own Carey Jones agreed there was a mad scientist at play.

When it comes time for dessert, No. 7's pastry chef Amanda Clarke, an alumna of Jean-Georges Vongerichten's Perry Street (Amanda used to have her own baking column here) introduces exciting flavors and textures that are still sweet enough to satisfy.

This recipe for Butterscotch Pudding with Sautéed Pears joins sweetly caramelized pears with a rum-spiked butterscotch pudding. Cooking the pears down in a combination of olive oil, sugar, and lemon and orange juices renders them sweet with a welcome hit of citrus, perfect for cutting through the rich creaminess of the butterscotch pudding. At No. 7, Clarke serves her puddings with a dollop of freshly whipped cream and a few crisp shortbread cookies flavored with finely ground Turkish coffee. But at home, spooning through the pudding for the bits of caramelized pears at the bottom of the dish is more than enough to make for a wonderfully comforting fall dessert.

As always with our Cook the Book feature, we have five (5) copies of The New Brooklyn Cookbook to give away this week.

Adapted from The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan. Copyright © 2010. Published by William Morrow. Available wherever books are sold. All Rights Reserved.

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