I've never made pear wine, but I've done it with apples so I assume it's very similar. The hardest thing, if you don't have a press, will be extracting the juice from the fruit. What I do is wash, destem, and then freeze the fruit in a big plastic bag. Then, to make the must, I allow it to partially thaw and smoosh it really well. I then pour that in a very large grain bag, that lines the primary bucket fermenter. Add the recipe ingredients, and then tie up that bag. You'll continue to stir up and smoosh that bag over the next five days or so, and then lift it out and squeeze as much as you can out of it, and let it drain (a big strainer over the top of the fermenter is great for this) into the must. (That works for apples- don't squeeze the pear must- I just actually finished reading Jack Keller's recipe and he says if you squeeze, it will never clear)
I think a good recipe is crucial, and I found this one on Jack Keller's website: winemaking: requested recipes (Pear Wine)
I would do exactly what he instructs, except I'd freeze the fruit. Not because I'm an expert at pear wine, though- just because I always freeze the fruit. In the case, most people should probably listen to Jack Keller- he's the expert.