Pear Chutney

1 Cup pear, brunois (very small dice)
¼ Cup murin Japanese rice wine
1 Tablespoon sugar
1 Tablespoon chopped shallots
1 Tablespoon mustard oil
1 Teaspoon mustard seed

Heat Mustard oil and toast the seeds until begin to pop. Take off heat and cove until stop popping. Add shallots and cook until soft. Add pear, rice wine and salt and pepper. Cook down until pear is tender and wine is cooked off. Adjust seasoning if necessary.