Drunken Cherries with Orange Blossom Chenna

• 1 1/3 cups (15 ounces/425 grams) chenna
• 1/4 cup plus 2 tablespoons (3 1/2 ounces/100 grams) sour cream
• 1/3 cup (2 1/2 ounces/70 grams) sugar
• 2 tablespoons grated orange zest, plus more for garnish
• 2 teaspoons orange blossom water
• 1/2 teaspoon salt
• 2 pounds (907 grams) cherries, stemmed and pitted
• 2 tablespoons sugar
• 1 tablespoon balsamic vinegar
• 1/2 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 1 teaspoon vanilla extract
• 1/4 cup (2 ounces/56 grams) sake
• 1/4 cup (1 1/8 ounces/31 grams) shelled pistachios, toasted and salted, for garnish

1. To make the chenna: Lightly mix all the ingredients together in a bowl until combined.
2. Cover and refrigerate.
3. To make the drunken cherries: Put all the ingredients into a large mixing bowl and stir well.
4. Cover and refrigerate for 4 to 6 hours; do not let sit overnight.
5. To serve, remove the vanilla bean, and divide the cherries and the juices among 8 dishes.
6. Top with the chenna, garnish with the pistachios and orange zest, and serve.

chenna, sour cream, sugar, orange zest, orange blossom water, salt, cherries, sugar, balsamic vinegar, vanilla bean, sake, pistachios

Taken from www.cookstr.com/recipes/drunken-cherries-with-orange-blossom-chenna (may not work)