Keiffer, maybe? I'm not familiar with 'phifer'.
In GA, I'd hazard a guess that most surviving pear trees would be Keiffer or a similar variety.

Most European pears need to be picked while still green and firm - just as they begin to yield a little to digital pressure at the stem end - and go into the refrigerator. After two weeks or so in the fridge, you can bring them out, one or two or a few at a time, to ripen at room temperature for a few days.

Keiffer is a hybrid of Bartlett x P.pyrifolia(Japanese 'sand pear'); I don't know about 'ripening' them, 'cause we always ate or canned them while still firm, crisp, juicy, and yes, gritty.

I send my Seckel into the refrigerator for a few weeks and then ripen them on the counter. Seems to work.

I pick my Keiffers when they separate easily from the branch, or start to fall when shaken. Then I keep them in the refrigerator until they turn yellow. They'll also turn yellow on the counter.

If they rot, it's usually because some insect got into them. Where a black spot forms, I usually find a hole.

I pick mine mid august, but the experts say they're supposed to ripen here in sept-oct. I like the taste mid august. Gritty, but tasty

So sorry, it is Keiffer not phifer.
Thank you