A lifetime of having people over for dinner has taught me not to believe guests who say they don’t want dessert. I know that the same people would feel deprived if they were not served something sweet after their meal of a roast, vegetables, and salad—and that, if coaxed a little, they will dig into their dessert with the best, and sometimes even come back for seconds. Poor ignorant sods, I say to myself, don’t they know that human nature has always required something sweet after a solid meal?
The truth is, desserts are here to stay. Woe to the cook who does not provide a sweet ending to a meal. If he or she can’t spare the time and energy to make desserts, I suggest a chocolate bonbon and a little glass of sweet wine. The bonbon must be first class, however; if the money to buy first-class chocolates is not there, I would serve sliced oranges or, for a change of pace, frozen berries.
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