Help me interpret a baffling description of how to cut poached pears into six "petals", leaving a core to be filled with frangipane.
I have a recipe for pear tarte tatin, which includes a description of how to cut the pears that leaves me completely baffled. It's purely cosmetic -- the recipe is still delicious if I just hack up the pears any old how -- but the puzzle-solving part of my brain is being driven crazy by not being able to visualise what the instructions mean.
The recipe calls for "6 pears, peeled and cored". These are poached, then:
...place them upright on a board. Using a sharp knife, cut across the cored middle of each pear, stopping halfway down. Repeat twice at equal intervals around the pear. Each pear will have six equal "petals".
Place each of the pears onto a circle of puff pastry, and pipe the frangipane into the centre of each pear, filling the core. Turn the pears over, petal side down, onto the tatin dishes, pastry-side up...
For the life of me, I can't work out what the recipe wants me to do. First it wants me to core the pears but leave the "middle" intact, then it wants me to cut "across", stopping when I'm "halfway down". Can anyone manage a clearer description or, ideally, link to a picture showing what I'm aiming for?
FWIW, the recipe is from "Heston at Home", whose instructions are, usually, fantastically clear and precise. There isn't a picture of the completed recipe in the book.