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Giant Eagle Market District Cherry Recipes

If you're a fan of cherries, be sure to try out these recipes from the Giant Eagle Market District today!

Angel Food with Cream Cheese & Rainer Cherry Compote
Compliments of Market District Chef John Gruver
Serves: 6-8 Prep Time: 15 min Marinade Time: 15 min-6 hours

Ingredients:

8 oz Market District Vanilla Honey Cream Cheese
1 each Market District Angel Food Cake
Rainer Cherry Compote
2 Cups Rainer Cherries, pitted & halved
2 Tbsp Sugar in the Raw
2 Tbsp Bourbon
1 tsp Lime Zest
¼ tsp Fresh Cracked Black Pepper

Directions:

Let cream cheese soften to room temperature. Meanwhile, whisk sugar, black pepper, lime zest, & bourbon until sugar dissolves. Add cherries & toss gently. Place mixture in a glass bowl & cover with plastic wrap. Keep refrigerated from 15 minutes to 6 hours. Slice the angel food cake in half horizontally & spread the softened cream cheese evenly over the bottom layer. Place the top part of the angel food cake on the cream cheese & top with the Rainer cherry compote.

Cherry Limeade with Agave Nectar
Compliments of Market District Chef Benjamin D'Amico
Makes: 1/2 gallon Prep Time: 5 min Cook Time: N/A

Ingredients:

3/4 cups Lime Juice, Fresh
½ cup Agave Nectar
6 cups Water
1 cup Fresh Cherries, Pitted, Pureed in food processor

Directions:

Blend cherries for 30-45 seconds in a food processor. In a pitcher combine water, lime juice, agave nectar & pureed cherries. Stir until everything is well mixed & the agave nectar has dissolved. If you don't have any fresh cherries you can substitute a ¼ cup of cherry flavored syrup.

Pound Cake with Cream Cheese & Bing Cherry Compote
Compliments of Market District Chef Benjamin D'Amico
Serves: 6-8 Prep Time: 15 min Marinade Time: 15 min-6 hours

Ingredients:

8 oz Market District Marscapone Cream Cheese
1 each Market District All Butter Pound Cake
Bing Cherry Compote
2 Cups Rainer Cherries, pitted & halved
2 Tbsp Sugar in the Raw
2 Tbsp Bourbon, Whiskey, or Grand Marnier
1 tsp Lemon Zest
1 Tbsp Lemon Juice

Directions:

Let cream cheese soften to room temperature. Meanwhile, whisk sugar, black pepper, lemon zest, & alcohol until sugar dissolves. Add cherries & toss gently. Place mixture in a glass bowl & cover with plastic wrap. Keep refrigerated from 15 minutes to 6 hours. Slice the pound cake in half horizontally & spread the softened cream cheese evenly over the bottom layer. Place the top part of the pound cake on the cream cheese. Slice the pound cake into ½ inch slices, shingle on a serving dish & top with the Bing Cherry Compote.

Quick & Easy Fruit Sauce
Compliments of Market District Chef Benjamin D'Amico
Makes: 1/3 cup Prep Time: 2 min Cook Time: N/A

Ingredients:

1 tbsp Warm Water
¼ cup Jelly or Jam (any type of fruit will work)

Directions:

In a mixing bowl combine water with the fruit jam or jelly. Whisk together until jam becomes a thick syrup. Refrigerate until ready to use. Pour the sauce into a squirt bottle & drizzle over your cake or ice cream.

Classic Chocolate Sauce
Compliments of Market District Chef Benjamin D'Amico
Makes: 1 cup Prep Time: 5 min Cook Time: 2 min

Ingredients:

1/3 cup Heavy Cream
1 tbsp Sugar in the Raw
2 tbsp Agave Nectar
4 oz Callenbaut Bittersweet Chocolate, Cut into small pieces
½ tsp Vanilla Extract

Directions:

Stir together the heavy cream, sugar, agave, & vanilla in a microwave safe bowl. Microwave the heavy cream mixture for 45 seconds. Remove from the microwave & stir in about 1/3 of the chocolate pieces. Stir until the chocolate is dissolved. Repeat the heating & stirring process 2 more times until the chocolate is all mixed into the sauce. Serve at room temperature as a sauce for any type of sweet dessert.

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