Pears, peaches, apples, persimmons and other fruits may be used to make homemade wines with relatively simple equipment. The basics include a food-grade fermentation vessel, a recipe book, yeast and a variety of other things that your local vineyard can likely supply. Although these kits may be purchased by mail from Cabelas, Bass Pro and other outlets, I recommend working with a local wine maker. Many will give a basic class that includes the price of a start-up wine-making kit.
The fruit wines are best drunk fairly quickly as they do not keep as well as grape wines. You should plan on consuming them within a year. I also used the pear pulp after it had fermented to make a pear bread by mixing it with some butter and whole-wheat flour. The Scotch in me would not allow me to discard what was a potentially eatable product.
I did a short video of the process which is on YouTube and available at the following link if you have any problems watching it here: http://www.youtube.com/watch?v=YSrw3bcJSsQ,