Finely chop bacon and cook over medium heat until crisp. Set aside and remove all but 1 teaspoon of bacon fat from the pan.
Saute the shallots until translucent. Add pears, rye and maple syrup and cook down into a jam like consistency. Salt and pepper to taste. Set aside
Dry the quail livers well. Heat another teaspoon of bacon fat over medium-high heat. Once the fat is hot, but not smoking, add the quail livers. Cook about 1-2 minutes per side, so they're still barely pink in the center. Remove from heat and chop coarsley
Combine livers, cream, and jam in the bowl of a food processor. Pulse until just combined. Serve on lightly toasted bread.