Apples and pears are incredibly versatile fruits, delicious both in desserts and as an accent to meats, fish, and in salads.
We advise using an arc style peeler instead of the swivel. It gives you more control and allows you to remove the peel in long, broad strokes.
Hold the apple in the palm of your hand and draw the peel from top to bottom. The peeled apple has a more tailored look this way.
For perfect rounds, press a corer down through the center of the fruit, and then slice as thick or thin as needed. Work with the pear in the same way, peeling off the skin in long even strips.
Another way to seed these fruits is to cut them in 1/2 or 1/4's. Cradle the pear in the palm of your hand and use a melon baller to scoop out the seeds or trim it out with a knife.
Put peeled apples and pears directly into water with some lemon juice to prevent them from turning brown.

Instructor: Katherine Alford