I've been considering testing out that recipe, myself....but I also doubt that timeline. My thought was to just pull a couple of bottles by their schedule (just to see) while leaving the rest in the carboy. More time on tertiary lees certainly won't do it any harm.
You mentioned a mead as an alternative based on time available. While a mead canbe faster to finish than a proper fruit lambic, you're looking at 2-5 years versus 3-10 years. A young mead is going to be harsh, hot, possibly astringent, syrupy, cloyingly sweet, and without much of the delicate flavours and aromas that make a good mead so special. A general rule of thumb for meads is at least a year in secondary. (Of course, commercial equipment speeds it up considerably.)
Some suggestions for lady-pleasers:
Berliner Weisse (esoecially with the sweet syrups)
Strawberry Blonde (Irish Blonde base, add strawberry extract at bottling)
Witbier (for the ladies, less spice and more citrus)
Heffeweizen (for an instant hit, try cloning Banana Bread)
Belgian Singel/Patersbier/table beer (100% Belgian Pilsner malt, very light hops, pick an intetesting yeast)
Chocolate Milk Stout (lactosr and high-quality chocolate, maybe some cherries/blueberries/chiles?)
Pecan Nut Brown (pick a low-attenuating yeast to leave it sweet, add some pecan-smoked malt to disguise the beery malt flavour/aroma)
American Wheat Ale (on fruit in secondary - blueberries, strawberries, cranberries, etc)
These are all beer styles where the essential "beeriness" is minimzed while other ingredients take front stage, and all can be designed to finish quite sweet, through yeast selection, temperature control, and possibly filtration or pasteurization.