In a medium saucepan, add sage leaves and melt butter on medium-low heat until fat solids are separated and crackling sounds cease. Set aside.
In a skillet on medium heat, combine coconut oil and shallot. Cook until shallots are translucent (about 2 minutes) then add cinnamon stick, cloves, and cardamom pods.
Add brown butter and chopped fruit to a skillet with shallots and spices. Add salt, chili flakes, and brown sugar.
Lower to medium-low heat. Let mixture cook (without lid) for about 20 minutes, stirring occasionally. Once fruit is tender and can be easily cut, remove from heat. Let cool and pick out the cloves and cardamon and cinnamon sticks. Transfer to blender.
In the same saucepan the brown butter cooked in– without washing in between– add heavy cream, a pinch of salt, and a pinch of chili flakes. Let the heavy cream come to a boil. Pour heavy cream into blender with fruit mixture and blend until smooth. Adjust taste with salt.