Robiola with Gooseberry Compote

• 1/4 cup water
• 1/4 cup sugar
• 1 pint gooseberries
• Squeeze of lemon
• Pinch of Kosher salt
• 4 ounces Robiola

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. Add the gooseberries, lemon juice, and salt.
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. Scrape into a bowl and allow to cool to room temperature.
5. Scoop 2 tablespoons of the gooseberry compote onto each of 4 plates and serve with the Robiola.

water, sugar, gooseberries, lemon, salt, robiola

Taken from www.epicurious.com/recipes/food/views/robiola-with-gooseberry-compote-383936 (may not work)