Rose x Pujol 'Poached Pear in Chile Ancho' Delights - Chef Enrique Olvera
These delights were created in collaboration with Chef Enrique Olvera: Green D'anjou pears from Mt. Hood Organics, poached in Koch mezcal, and finished with a smokey/sweet Ancho chili powder made in the Mexico City Pujol kitchen. It's not often edible eaters get to enjoy a creation from the 9th best restaurant in the world. Speaking of the best of the best, this recipe is infused with Sonoma Hills Farms' Prism first-press CBD flower rosin.
Contains Full Spectrum Hemp CBD Extract - 200 mg | 0.30% THC
Serving Size 200 mg | 20 delights | 10 mg per delight
Suggested Use Eat as desired and allow up to 2 hours to take effect. Start with one, then adjust dosage based on preference.
Why Rosin? Rose Delights are infused with a single-strain whole flower rosin that they hand-press on site. Rosin is solventless, a.k.a unprocessed and pure. Their extraction method uses a combination of below-volatalization heating & pressure to squeeze resin from the whole flower, preserving most of the cannabinoids, terpenes, and all the other beneficial chemical compounds natural to the plant.
About the Chef Enrique Olvera is a Mexican chef. He is the owner and head chef of Pujol. a Mexican haute cuisine restaurant in Mexico City, which is currently ranked 9th in the world according to the 2021 annual World's 50 Best Restaurants listing.
Ingredients Pear, lime, agave, water, cane sugar, tapioca syrup, Non-GMO potato starch, MCT coconut oil, Non-GMO citric acid, hemp flower rosin, kosher salt.
Coating: ancho chili, cane sugar, citric acid.