One of the parties I'm catering this holiday season is going to end up squeezing me on time. I've organized the menu so to alleviate this issue as a result but I think I'm going to struggle with some of the decorative fruit I like to do on platters or for the table.
Apples, Pears and Oranges will probably be the extent. Apples and pears begin to look like crap after a few hours even with the citrus spraydown so I'm considering them to be out of the question unless anyone has any tips on that.
I'm wondering how oranges will hold up if I prep them in advance though. The platter in mind is a roast butterflied duck that I serve sliced through the breast on a bed of orange slices that I've channeled before slicing. Then I take some pithless peels and roll some roses out of them. Out of the peeled orange I use the supreme which I know will hold up fine, but if I do this a day in advance, how will the pith and rinds hold up with refrigeration?
Admittedly I have 2 weeks before this party so I can just try all this stuff tonight, but I thought I'd put this up for conversation and see what some of you guys do.
This particular "time squeezed" party will get me a lot of future business if I impress so I'm trying to put my best foot forward.