Lilli pillis - an indigenous Australian berry, about the size of a cranberry - are very versatile but because of their sharpish flavour are often best mixed with other fruits - usually apples or pears. They can be stewed with apples, spice and lots of sugar and set in pastry or boiled up with apples, lemon juice, cinnamon and pectin to make a conserve. Geoff and Helen Sharrock, of Green Gables Lodge bed and breakfast in Broke, in the Hunter Valley, do a great lilli pilli and pear cake which is simple to make.
1 cup caster sugar
300mL sour cream
2 1/2 cups self-raising flour
2 cups stewed lilli pillis
4 pears, peeled and chopped (not cooked)
Cream butter and sugar, add eggs and beat. Add sour cream and beat, add fruit alternately with flour. Don't overbeat. Bake in oven 170-180C until it comes away from the tin.
Serve with lime curd, cream and lime zest.