You have the right idea about oxidisation.
Either do it in a series of Demi johns or wait until you have barrow loads of fruit if they store well (not usual for pears)Probably not as it seems an early variety of pear. The advantage of different DJs is they will all turn out differently or you can meddle with the recipe. Clear ciders, cloudy, fizzy etc. Spices, other additional fruits, herbs, different sugars, syrups, honey etc. Also try different yeasts. I've had amazing results with champagne yeast. Best apple cider ever.
The more you open your brewing containers, the more chance of infection. The less oxygen in the vessel, the better quality your brew will be and more hygienic.
The other thing you could do is cook your fruit and make a wine or a fizz of sorts.
I'm also thinking cinnamon. Mulled cider with cinnamon at Xmas no?