Pears lend themselves to a few different preparations. Mainly poaching, roasting, baking and raw eating.
The following is a list of classic flavor combinations as listed in the book Culinary Artistry by Andrew Dornenburg and Karen Page. "Many of these combinations are considered classic and are especially widely practiced. These are indicated by boldface type."
brandy, especially pear brandy
cheese, especially Brie, Cantal, Gorgonzola, and Roquefort
ice cream, especially caramel, pistachio, and vanilla
Riesling, Late Harvest
wine, especially Burgundy
Pears are mainly used in dishes on the sweeter side rather than on the savory side. I feel that pears can be used as a more complex sweet counterpoint to dishes. For instance, you are cooking bitter, peppery, winter greens and need something to balance out that nearly astringent flavor. A lot of cooks would turn to sugar, which only tastes sweet or honey which is slightly more complex. Instead use things that have more complex flavors and textures like carmelized onions, apples or PEARS. Moreover, Pears combine very nicely with various cheeses and spices so you are only adding to the layers of flavor.