More than a dozen years ago, I grafted some French pears to my Kieffer tree - they were Doyenne Gris and Superfin. Well, the grafts took, but they never flowered, the tags fell off and I didn’t care since there would obviously be no fruit. Well, there is fruit. But I don’t know which is which anymore, and I have no idea when or how to harvest these. Anyone familiar with these varieties? The names suggest “beurre” types.
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Not knowing for sure I would suggest my standard test for pears: when the neck gives a bit to a gentle pinch, and a hint of translucency develops in the neck, lift the hanging pear up to level. If it’s ripe it should snap off.
They may also need a chill period before softening and ripening fully on the counter.
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I don’t grow those any more so don’t have a reliable harvest/storage plan for them, but my default plan for a new pear is what @marknmt says, pick when there its not a complete rock right at the neck. For storage do two weeks minimum in the fridge and then start pulling out ones that have relatively more yellow than green in the background color. Counter ripen for a few more days after pulling them out. You will learn as you go what works best for each variety.
Both pears have some russet but the Gris is all russet so thats how you can tell the two varieties apart.
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Thanks, guys. When to pick pears is always a great mystery to me
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I can help with Doyenne Gris and Superfin.
I cant help with picking i never have got a single pear from them yet but i do know foliage. They take awhile to produce apparently.
Obviously!
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As it is with most everybody, Lois!
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The yellow ones are ripe. I may not know much, but this much I’m certain of. 
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i forgot some pears up in the fruitforrest… i got to go check on them…
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Not long til the wasps show up
What’s this pear, a small Asian pear or a Ure-type pear?
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I have a hard time with pears too. You could use the test the wife and I used to harvest the pears at my in-laws this year. When you ride over to check and notice claw marks on trees, most of the fruit missing, and a well-traveled bear sized path in the brush behind the planting, it’s clearly time to pick what’s left. At that point, ready or not it’s as good as you’re gonna get. 
I often also pick my grapes for pest pressure rather than perfect ripeness. Sad reality of small plantings.
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I have read many times that Beurre Superfin is called the very highest quality pear. We will soon know if that is true. I wouldn’t count on too much this year, but next year you will know what you have.
" Pyrus communis ‘Beurre Superfin’
A sweet, buttery, spicy dessert-quality pear originating in France in 1837. A top connoisseur’s choice for flavor, fragrance and texture! Yellow, medium-sized, roundish fruit has patches of russetting and the smooth, melting texture, combined with the intensely aromatic flavor make this a delight. A summer-style pear, it keeps its impeccable quality into October.
The late bloom is stunning. Ripens late mid-season on a tree with a spreading habit and moderate vigor. Lower chill than many, it is a reliable tree for both northern and southern growers, although it prefers a protected location in cooler climates. Somewhat self fertile in some locations. Bloom category 3.
USDA Zone: 4-9
Grow Height: 15’ (Semi Dwarf)
Sun: Full Sun
Ripening Time: September
Pollination: Somewhat Self Fertile in Some Locations"
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If I do have it. Only two of the grafts fruited and I don’t recall which was which. I think there was only one Superfin graft.
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Took a look at them, there’s one branch of Doyenne - starting to russet - and one Superfin - rounded body, relatively neckless, no russeting seen. 4 pears each.
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