These pears are picked straight from the tree, because of that they need to be chilled at least 2 weeks in the fridge to ripen properly. After they have been chilled, set them on your counter and let them ripen from there. Otherwise, like I did last year, you will wait and wait, and then they will go from crunchy to just rotting in the bucket. When you buy these at grocery stores, they have already gone through the chilling process, so they ripen like you would expect a Bartlett pear too. Just wanted to give you a heads up!
D'Anjou pears also do not turn yellow when they are ripe like a Bartlett pear. So don't judge by the outside color if they are ready to eat. "Apply the thumb to the pear flesh just below the point where the stem joins the fruit. When the flesh beneath your thumb yields evenly to gentle pressure, it is time to eat your pear. If you have to push more than slightly, it is not ready yet," explains the OSU extension service website.