I did this for the first time on a large scale last fall. We have an ancient, huge, winter pear tree that is always loaded, so I decided to see just how much fruit I could pick. I froze them until I had time to crush/ferment over thanksgiving(cu. ft. chest freezer can hold about 150lb apparently). Used a 10 ton press to crush.
~300lb pears
~18 gallons pressed juice
~1lb/gal sugar to get near 1.085
fg 1.009 past two years in a row.
I read somewhere there are unfermentable sugars that cause pear to always finish with high gravity. They also have huge sediment issues over time, so I used bentonite this year to try and combat that.