I have been making a candied lemon, creme fraiche and pernod sorbet topping the oysters.

Sugar if used properly can bring out the flavor much like salt does. It also has a balancing quality when curing items. Sweet and salty and sweet an sour are classic flavor combos that have been used for years. I currently am not using sweet as a focal point of a savory dish but as a garnish.... Foie Gras Torchon with Bread and Butter Pickles and Buttermilk Biscuit Chips

We're serving kumquat marmalade with duck liver pate, salted watermelon radishes, and rye croutons. There is also a syrupy absinthe gastrique with our ppaneed sweetbreads and oyster puree.

I think sweets have a place anywhere on the menu. Typically I am a fan of fruits and preserves on apps. Quick breads are a great base or jump off point. Right now we are make an oat cake with three sisters oats that we cook with some onion and honey, then fry. It is served with wood-grilled quail. I think for sweets darker meats work best. Of course everything goes with pork though.

i think i am old fashioned...the sweetest i go with ap's is chutney- served a la a ploughman's lunch.