Some pears have grit cells. It's nothing dangerous just a natural characteristic of certain varieties like Kieffer. Many people find them objectionable just based on the texture. I haven't eaten a pear like that since childhood. You need a good pear like Bartlett, Comice, Seckel, Bosc, or Olympic, a few of my favorites, and no grit cells.

Thanks! I wouldn't have thought those could get that big. Appreciate the info. Maybe I'll juice them and make some kind of cider then. They weren't bad for eating, just not great.

I bet they are Kieffer pears. They are often the ones you get canned.

Here is a link that might be useful: DWN Kieffer's