Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Line a 1 1/2-quart bowl with plastic wrap, allowing plastic wrap to extend over edge of bowl. Place bowl in freezer 10 minutes. Press cherry-vanilla yogurt into bottom and up sides of bowl; place in freezer 30 minutes or until firm. Spoon chocolate yogurt into center of bowl, pressing firmly. Cover with plastic wrap; freeze at least 4 hours.

Step 2

Combine sugar and cornstarch in a small saucepan; stir in juice. Bring to a boil; cook 2 minutes or until sauce is thick and bubbly, stirring with a whisk. Stir in cherries.

Step 3

Uncover and invert bombe onto a platter, and remove plastic wrap. Add kirsch to cherry mixture (do not stir), and cook over low heat until warm. Ignite with a long match. Carefully pour over bombe; allow flames to die down. Serve immediately.

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