When I was a baker, the restaurant where I worked sold apple crisps. Lots of apple crisps. With oatmeal streusel. And scoops of Jeni's Salty Carmel ice cream.
Each individual crisp required one full apple, and on weekends we would frequently sell 40 crisps a night. I peeled and sliced lots of apples. Our sous chef taught me this method for making easy work of this process. Don't bother buying expensive peelers; the best ones are T-shaped and cost under $2.
- Your fruit. A pomme fruit is an apple, pear, or quince (I'm sure there are others I'm forgetting and too lazy to look up). Here, I have used a quince, because I was in the process of making quince preserve:
- Slice the tops and bottoms from your fruit.
- Hold the peeler in you dominant hand, and the fruit in your holding hand. Rotate the fruit while you peel each strip in a downward motion.
- Slice the "cheeks" from the core.
- Cut each cheek into 3-4 sections, and then slice across to create smaller chunks.
- There you have it! the core and the slices, ready for pie or crisps or whatever! Easy Peasy.
