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!
"We are here to drink beer. We are here to kill war. We are here to laugh at the odds and live our lives so well that Death will tremble to take us."
-- Charles Bukowski