3 ripe pears, peeled (optional), diced into ½-inch cubes
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh sage, chopped
1 tsp grated fresh ginger
1 tsp hot red pepper flakes (or 1 jalapeno, seeds removed, finely diced)
1 garlic clove, chopped
2 Tbsp fresh lemon juice
5 Tbsp salted butter, divided
¼ cup plus 1 Tbsp sugar
Rind of 1 lemon
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ cup pure maple syrup (or brown sugar)
Juice of 2 medium oranges
1 small red onion, finely diced
½ cup white wine vinegar
3 Tbsp cranberries
3 Tbsp golden raisins
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage

Place diced pears in a bowl. Add chopped herbs, ginger, pepper flakes, chopped garlic, and lemon juice. Combine well so pears are thoroughly coated.

In a heavy skillet, over medium heat, melt 4 Tbsp butter until the butter begins to brown. Then add the pear mixture, searing the pears for approximately 3 minutes on each side. The pears should be slightly brown. Remove from pan and set aside.

Heat a large pot over medium. Melt 1 Tbsp butter. Add sugar, lemon rind, cinnamon, cloves, syrup, orange juice, red onion, vinegar, raisins and cranberries. Bring to a boil. Once boiling, add pears and reduce heat to simmer. Cover and cook for 45 minutes to an hour, stirring occasionally. The pears should be tender at this point.

Place sprigs of fresh herbs in chutney. Set aside to cool.