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Cut a thin slice off the bottom and top of the fruit. Rest the fruit, cut side down, on a cutting board. With a sharp paring knife, remove peel and white pith from fruit.
Hold fruit over a bowl and slice between the membrane of a section and the fruit until the knife reaches the center. Turn the knife and follow the membrane so the fruit is released. Repeat until all sections are removed.
Remove kettle from the hear and skim of foam with a large spoon. Proceed with recipe.
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Peel an Idaho or Russet potato and slice it paper-thin with a mandolin.
Line a baking…
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