If the seeds are white it means you are not letting them ripen long enough on the tree before picking. Pears are supposed to hang until the seeds are dark. That also would explain why they are so firm and not much flavor.

I don't know what kind of pear it is but its not an asian pear I don't think -- wrong kind of skin. There are many old European pear varieties of approximately that shape so if its an old tree it could be any of them. It could also be an old European/asian cross.

Scott

It has the shape of a D'ANJOU, but the color of a Warren.

Unripe D'Anjou?

Another guess would be Seckel.

http://stilllifewithwhisk.files.wordpress.com/2009/10/seckelpears.jpg

They never change color ever, they rot green off the tree when in years past I didn't do anything with the fruit and let fruit stay on the tree its dark green when they fall off. I think that way back when someone crossed an asian with one of our say pineapple cultivars and I have this silly thing because it is acting like a nashi asian pear mixed with the southern pinapple pear I guess I will never get a positive ID for it, all I know is it is hardy, self pollinating, sets fruit with less than 650 chill hours per year, and hard as rock fruit it doesn't even get soft until brown rot sets in. Thanks for the feed back :o)Deanna

As mentioned earlier,if the seeds are still white, they're still to far from being ready to pick.
Most European pears will 'rot' from the inside out, if allowed to ripen fully on the tree. You need to pick them just when they're starting to yield a just a bit to pressure at the stem end, then pick them all and store them in the refrigerator for a couple of weeks - then pull them out a few at a time and allow them to fully ripen at room temperature for a few days before eating. Every variety is a little bit different, so far as prime picking and eating, so it's sort of hit-and-miss - but from the looks of those pears, and your description, you're picking them way too early.

We see old trees with fruit like that here and there, at long-gone homesteads, and it is generally assumed that they are seedlings, very possibly seedling rootstock that has persisted after the scion tree died long ago. Some are said to be so hard that deer won't eat them.

gonebananas I think that is it really I do. I have searched asked questions to the local nursary guy (he had no clue)so it will remain the unknown pear cultivar and I will treat for the canning purpose as a asian pear, they require more acid in the canning process so as to keep my self and friends safe. Thanks everyone for all the responses :o)Deanna

deanna, I have the exact same pear, it stays green, no matter what, hard as a darn rock, never ever softens, produces thousands of pears each year. I have been trying to find out what kind it is also. I have tried baking it, but its texture is gritty. please let me know if you find out. this tree has been in my backyard for years and years.

thanks Darlene

It sounds like you need to learn how to graft.
Northwoodswis4

darlene4022 I still haven't found out the cultivar but I did can some last night and they turned out great, so they can be redeemed to something people can eat.
{{gwi:118519}}
I used the Blue Book Ball canning recipe for brandied pears but first cooked them in apple juice until soft then I followed the recipe as written with the addition of a cinnamon stick. I tried it today and they are out of this world good so I will have Christmas gifts for this year.
Northwoodswis4 yes I would love to learn how to graft, I have to study up on the art of grafting then take a stab at it, can you graft nectarine branches on the pear tree? I need to find out when grafting is done ect. Thanks :o)Deanna