When the dust finally settled

Well, this is a good example of why one should strain or bag his or her fruit in the primary fermenter. Still, no worries. There is a solution.
Annie holds the racking tube WELL above the sediment as we rack for the second time.
We added (quite a bit) of 100% apple juice. It is essential that the batch be topped off before sealing with the airlock. Notice there is a one or two inch gap of air at the top, but no more than that. Had we given some forethought to the pulpiness of fermented pears, we could have avoided this scenario.

As it turns out, just a week before we were set to bottle this batch, we ran into bigger problems.... the airlock was removed from the carboy. Though likely an accident, it was very disheartening.

After some internet research (and a couple of taste tests) the group decided the wine had not been destroyed or soured beyond repair. We added the potassium sorbate to inhibit the small amount of fermentation that was still occurring. The potassium sorbate also would act to kill any renegade yeast or bacteria that may have entered the carboy during the 24-36 hours it was exposed to air.