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Preparing Apples, Pears & Quinces
Appears in
By Anne Willan
Published 1989
Apples, pears and quinces may be cored whole for baking, poaching or slicing into rings. All three fruits should be rubbed with lemon juice as soon as they are cut so they do not discolor.
- Coring a whole apple: wash the apple, leaving on the skin if you like. Push the apple corer into the apple, down to the base. Push out the cylinder containing the core and seeds. If you like, more pips and membrane can be scooped out from inside the apple with a teaspoon.
- Coring a whole pear: working from the bottom of the pear, scoop out the pips and membrane with a teaspoon or a melon bailer without breaking open the pear. Peel the pear, leaving the stem intact.
- Coring apple, pear or quince halves: before the core can be removed from halved apples, pears and quinces, the flower and stem ends must be removed. With the tip of a small knife, cut out the flower and stem end of the apple. Cut the fruit in half. For pear and quince, twist the stem end to remove it and scoop out the flower end, then cut the fruit in half.
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