Your menu sounds very appropriate for the occasion. I highly recommend poaching your pears in a cheap red wine - adds some nice color and flavor.
I brewed John Palmer's Elevenses for this occasion specifically, a nice oakey, nutty english mild. I'm thinking we will pair it with some smoked gouda, mustard and crackers for an appetizer.
For the main course we will probably be looking at roast chicken with an herbed root vegetable puree. Paired with a malty porter of some kind.
I'm going to steal your idea for dessert and make red wine poached pears. Probably pair that with a nice and bubbly belgian dubbel or trappist ale.
Wash it all down with a scotch on the rocks