10/10/2011
Oktoberfest Pears (w/Monarda, Honey and Hops)
During the worst heat of the summer, our daughter Abigail was inspired to set up a cold drink stand featuring lemonade and iced tea made from Bee Balm that grows wild in the field surrounding the hops yard. It's a native herb (Monarda fistulosa) that happens to taste a lot like Bergamot Orange, the Italian fruit that gives Earl Grey tea its distinctive flavor. Now that those old dawg days are memories, we're savoring hot tea made with dried Bee Balm, a hint of hops, and just a little honey. Why not try it with pears?
In 4-6 cups just-boiled water, steep a few sprigs of fresh Bee Balm leaves (or a good handful, dried) together with a couple of fresh hops flowers (4 dried); add honey to make a tea to your liking.
While the tea is brewing, peel, quarter, and core 6 or 8 not-quite-ripe pears.
Place the pears in a skillet or pan large enough to hold them in one or two layers. Cover with tea, add 3 tablespoons of honey and a dash of maple syrup, bring to a boil, and simmer, covered, for 5 minutes or until pears begin to soften. Remove lid, test for maple flavor, and continue to simmer until the tea thickens to a light syrup.
