Ugh, its so confusing. I searched this forum for an answer and came across this article from Oregon State, which says,
"Once commercial pears are picked, growers cool them down to about 30 degrees F. They don’t freeze at this temperature, because the fruit sugar acts like an antifreeze.
“The colder the pears are, the longer they’ll stay in good condition,” said Sugar. “In fact, they actually need to be cooled in order to ripen properly.”
Bartlett pears need to be cooled only for a day or two, and winter pears such as Anjou, Bosc and Comice require 2 to 6 weeks for optimal effect, he said.
I’ll pull them out and see what happens, thanks for you input.