Chef Enrique Olvera's Poached Pear in Chile Ancho infused gummies uses Papaya Sunset flower rosin, Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal (not to worry -all of the alcohol has cooked off leaving only the flavor behind) and finished with a smokey/sweet Ancho chili powder made by Enrique’s team in the Pujol kitchen. It’s not often California’s edible eaters get to enjoy i...