To make the chutney, place the cranberries, sugar and BBQ sauce in a sauce pan and bring to a boil. The sugar will melt, the berries will soften and there will appear to be too much liquid in the pan. Reduce the heat and allow it to simmer and thicken. Press the berries with a spoon to test if they have cooked through and release their pectin which will thicken the mixture.
Once thick, remove from the heat, let cool and place in a sealable container for the fridge.
For the pears, wash and cut into wedges while removing the core. Place a slice of prosciutto on cutting board and place a teaspoon or two of the goat cheese on the prosciutto. Place a pear wedge on the mixture and roll the prosciutto around the cheese and pear. Finish up the remaining pieces.
Prepare your Char-Broil TRU-Infrared grill for direct cooking medium heat. Spritz the grill grates with oil or alternately, brush the prosciutto wrapped pieces with oil. Grill on each side to mark and crisp the prosciutto as well as warm the pear through. If you wrapped the bundles well, the cheese will melt on the inside of the prosciutto.
Place a couple of pieces of the grilled pear on a plate and top with a generous dollop of the Cranberry Chutney. Now that's a dessert!