You can also leave the skin on, since it’s edible and very good for you, but it might throw off the texture of your recipe if you do. If you like, you can also peel the pear before you core it.
If you want a perfectly smooth pear for poaching, the vegetable peeler is your best bet. After it’s peeled, go over the pear with the peeler a second time to remove any rough ridges.
Alternatively, you can use a fruit corer - a special tool designed to remove the cores from fruit. Simply place the end of the corer (which is essentially a hollow metal tube) over the stem then press it downwards, forcing it all the way through the center of the pear. Give it one or two turns, then draw it out. You will now have a perfectly cored pear. If the pear is a little wobbly after coring, you can cut an even slice from the bottom so it stands upright.
