- 1 1/3 cups (15 ounces/425 grams) chenna
- ¼ cup plus 2 tablespoons (3½ ounces/100 grams) sour cream
- 1/3 cup (2½ ounces/70 grams) sugar
- 2 tablespoons grated orange zest, plus more for garnish
- 2 teaspoons orange blossom water
- ½ teaspoon salt
- 2 pounds (907 grams) cherries, stemmed and pitted
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- ½ vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 1 teaspoon vanilla extract
- ¼ cup (2 ounces/56 grams) sake
- ¼ cup (1 1/8 ounces/31 grams) shelled pistachios, toasted and salted, for garnish
- To make the chenna: Lightly mix all the ingredients together in a bowl until combined. Cover and refrigerate.
- To make the drunken cherries: Put all the ingredients into a large mixing bowl and stir well. Cover and refrigerate for 4 to 6 hours; do not let sit overnight.
- To serve, remove the vanilla bean, and divide the cherries and the juices among 8 dishes. Top with the chenna, garnish with the pistachios and orange zest, and serve.