Shallots in a sweet-tart glaze

We imagined a chutney made from sticky sweet figs, juicy apples and apricots on a cheese and dried cured meat platter. On the palate we found the figs in a honey-roasted fig ice cream with some espresso powder and dark chocolate chips added. After reduction, there was mace, toasted white bread drizzled with olive oil, and sage sausages in a beetroot and red cabbage hotpot. To taste the food was accompanied by crispy cumin and fennel-roasted potatoes as well as roasted shallots with a buttery sweet-tart glaze.