The original recipe uses this as a base for a bruschetta with blue cheese, pecans and herbs (which was awesome!) but it was so good solo that I'd recommend using as an accompaniment to roast pork or chicken, too.
Pear Chutney (from Cooking Light)
2 teaspoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups finely chopped peeled pear (about 2)
1/2 cup pear nectar
1/4 cup finely chopped dried apricots
2 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/8 teaspoon salt
1 (3-inch) cinnamon stick
Heat oil in a small saucepan over medium-high heat. Add shallots, and sauté for 2 minutes or until soft. Add pear and the remaining ingredients; bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.