Description
Chef Enrique Olvera – Poached Pear in Chile Ancho
Infused with Guava flower rosin from Hudson Hemp.
In collaboration with Chef Enrique Olvera, Green D’anjou pears
from Mt. Hood Organics are poached in Koch mezcal (the alcohol
gets cooked off, leaving the smokey flavor behind) and finished
with a smokey/sweet Ancho chili powder made for us by Enrique’s
team in the Pujol kitchen. It’s a rare treat for edible eaters to enjoy
ingredients from the 9th best restaurant in the world in their
edibles. These Delights are infused with Guava flower rosin from
Hudson Hemp, pressed in-house.
In collaboration with Chef Enrique Olvera, Green D’anjou pears
from Mt. Hood Organics are poached in Koch mezcal (the alcohol
gets cooked off, leaving the smokey flavor behind) and finished
with a smokey/sweet Ancho chili powder made for us by Enrique’s
team in the Pujol kitchen. It’s a rare treat for edible eaters to enjoy
ingredients from the 9th best restaurant in the world in their
edibles. These Delights are infused with Guava flower rosin from
Hudson Hemp, pressed in
–
house.
Ingredients:
water, tapi
oca syrup*, cane sugar*, poached pear*, non
–
gmo potato starch, MCT coconut oil*,
hemp flower rosin, non
–
gmo citric acid, agave, lime*, kosher salt* coating: ancho chile, cane sugar*, citric acid
*certified organic
