How hard can it be to make a fruit salad (Chilled Orange Salad with Honey and Grand Marnier) that just has one ingredient and a simple syrupy dressing?
Ever on the lookout for interesting, light desserts for our wine group, I have given this one a whirl. A rather looooong whirl as it turned out. Here is the breakdown:
Time required to make dessert:
Remove the peel from 10 assorted oranges so that there is NO PITH...................1 hour
Remove the membrane COMPLETELY from each of about 100 segments............1 hour
Sliver orange peel and make syrup....................................................................1 hour
Who other than a retiree has three hours to give over to orange wrangling?
And is the dessert worth the effort? In the real world, absolutely not. But in the rarified world of wine group desserts? Maybe.
And while a test taste indicates that it does seem rather yummy, perhaps after three hours investment I'm unable to be objective. This evening I'm counting on a test panel of trusted, non-wine group friends to give me the orange truth.
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