Anjous ripen too slowly. Get them when they're light green. The good news is that they ripen slowly which means that they aren't likely to overripen. But if you get them too green, odds are the won't ripen. They'll stay like rocks. Bartletts ripen too quickly and once they start, they overripen into brown mush overnight. I get no more than six, ranging from deep green to yellow. The yellowest will be ready to eat and the others on successive days, the lightest ones first.
We had a Bartlett pear tree in our yard where I grew up. They all came ripe at the same time. My mom would can them. So good right off the tree. You had to eat around the worms, but that made every bite seem more precious. Not familiar with the other one except seeing them in the store..
Funny you should mention Bartlett trees in the yard. I had two Bartletts at my place that I grew from Bartlett seeds, started in little peat pots, not really for the fruit, just that I went crazy over the hobby of trees of all kinds and personally planted 1,000 of them 1976-84. Fruit fell to the ground and wasn't real attractive. I didn't know anything about fruit growing -- just a dumb ex city boy enjoying being rural. Yellow jacket wasps loved the fruit on the ground in the fall when their hives dried up and there were no more larvae to feed them the nectar they love.
I once made a pear & cranberry pie with a crumble topping. I don't recall which pear I used. Baked pears are difficult to tell apart from baked apples, the taste being almost identical. Regarding the lack of partridges in the Bartletts...I imagine all those drummers drumming scared them off.