← Back to Search Results
Indian, Italian, Japanese
 Drunken Cherries with Orange Blossom Chenna

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This simple dessert is based on the pairing of fresh milk cheese with three of my favorite flavors: cherries, orange blossom, and sake. Chances are you’ve never had a dessert made with both sake and balsamic vinegar. The convergence of three great culinary traditions—Indian, Italian, and Japanese—in one mouthful is fusion at its best.

Yield: Makes 8 servings

Ingredients

Orange blossom chenna:

  • 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

Drunken cherries:

  • 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

Directions

1. To make the chenna: Lightly mix all the ingredients together in a bowl until combined. Cover and refrigerate.

2. 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.

3. 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.

Notes

CHEF’S TIPS: You can buy chenna in Indian markets or strain all the liquid out of fresh ricotta cheese, through a fine-mesh sieve as a substitute.

You can make both the chenna and cherries ahead of time and assemble the dessert just before serving.


© 2007 Pichet Ong
 

Nutritional Information

Nutrients per serving (% daily value)

268kcal (13%)
146mg (15%)
10mg (17%)
90mcg RAE (3%)
373mg
25mg
8g
27g
3g
34g
34mg (11%)
201mg (8%)
6g (31%)
11g (17%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
good-to-the-grain Good to the Grain
by Kim Boyce
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
american-masala American Masala
by Suvir Saran
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?