Peler et épépiner (peeling and coring) are the terms used to describe working with pears and apples. To core pears and apples, cut the fruit in half lengthwise. Using a parisienne scoop, cut out the stem, the seeds, and finally the flower end. To core the whole fruit, work from the bottom of the fruit and core through the center, using a corer or melon bailer. To cut apples or pears for tarts, peel, halve, and core. Using a chef’s knife, make thin (no more than ⅛-inch) slices, cutting across the core area.
