I am not certain, but it sounds to me like you want to make perry - which is basically cider using pears instead of apples.
Perry should be a sparkling drink.
It is best if you can use several varieties at one time.
Make it like cider, but do not add any tannin. You should, however provide acids - acid blend at a rate of one tsp per gallon of juice is probably sufficient.
I generally use honey to raise the gravity to my desired level and ferment with a mead yeast (higher gravity and a sweet mead yeast if I want sweet, lower gravity and dry mead yeast if I want dry).
Do not boil - I use camden tablets (1 per gallon) and pitch the yeast 24 hours later.
Hope you enjoy this!