That sounds like a perfect playground for a little alchemy. I’d start by roasting the nuts on a low flame, just enough to coax out that smoky crunch, then let them cool so they’re not too hot to handle. For the berries, I’d do a quick reduction with a splash of honey or a dash of orange zest so they stay bright but gain a silky depth. Whip up a light custard base—milk, a pinch of cardamom, and a touch of vanilla—and fold in the berry compote and nuts. Serve it in a clear glass, let the colors mingle, and finish with a dusting of toasted coconut or a swirl of sea‑salted caramel. The key is to keep each component simple so their wild personalities shine, but pair them so they sing together. Trust me, the forest will thank you.

Sounds like a plan—I'll light the pit, toss the berries on the coals until they get a light char, then roast the salted nuts. I’ll whisk up a quick custard, fold everything in, and serve it with a drizzle of honey to cut the tartness. I’ll snap a pic when it’s done and send it your way. Happy hunting, and may the forest keep giving you good vibes.