Wild fruit compote

100g Illawarra plums
50g small wild limes
100g munthari
50g wild rosella
1 tablespoon lemon aspen juice
2 tablespoons honey
icing sugar for dusting

Coarsely chop the Illawarra plums and toss them in the lemon aspen juice. Place the limes and rosella into separate bowls and add sufficient honey-sweetened water to cover them. Leave them soak for 15 minutes. Drain. Combine the prepared fruits with the munthari and serve, finished with a sprinkle of icing sugar.

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