This has been a tough one to nail, I have it to a point I am happy with it, The difficulty for me has been getting the pear flavour just right. It is made up with a few concentrates that are there for a reason.

The main pear is the Ripe Pear WF backed up by the FA Pear.
Then the SA Conference Pear are there to just boost and sweeten what's already there, The WS-23 (30% solution) at 0.2% isn't quite enough to feel a cooling effect but it does help freshen the flavours slightly,

Then we have the INW Apple Shisha to just give that Pear a kind of orchard feel to it, sweetens it very slightly.
Liquid Amber FA is to 'bake' the fruits.
The Rich Cinnamon because Apple and Pear !!
A Vanillin and Meringue combo is something I like to do to get a sweet vanilla flavour without any subtle earthy notes that ordinary Vanilla sometimes gives.

And of course the Red Wine (Merlot), this is a very nice flavour and I think goes quite well with the pear main in this recipe.

This has been carefully crafted at every step to get to here, IF you choose to make it yourself, you can of course sub anything in it, but you may not get the same result I was aiming for. I would urge you to follow the recipe as it has been written because none of the ingredients were put there by accident :D

I always give my recipes a 5 day minimum steep.