Robiola with Gooseberry Compote

1. 1

   Combine the water and sugar in a saucepan, place over medium-high heat, and cook, stirring occasionally, until the sugar dissolves and the mixture turns into a light caramel.

2. 2

   Add the gooseberries, lemon juice, and salt.

3. 3

   Continue to cook over medium heat until you have a nice, thick syrup and the berries begin to burst, 3 to 4 minutes.

4. 4

   Scrape into a bowl and allow to cool to room temperature.

5. 5

   Scoop 2 tablespoons of the gooseberry compote onto each of 4 plates and serve with the Robiola.

* Per serving · 4 servings · Values may vary.

No additional tips available.