I doubt if fertilization will affect the flavor much. It mostly has to do with the kind of pear. You might consider getting someone to topwork another variety more to your liking on some of the branches.

This might help- I saved it a while back and find that the method works well.

>>RE: pears http://forums2.gardenweb.com/forums/load/fruit/msg101057145319.html?2

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* Posted by lucky_p z6 W.KY (My Page) on
Fri, Oct 13, 06 at 13:03

From a friend of mine who's spent his life growing fruits and fruit trees, and used to operate one of the foremost fruit nurseries in the eastern US:

"Most all European pears (exception is the new Green Jade), require post-picking chill to properly mature. Or, when fruit exhibit slight color changes, begin to test pressure (using your thumb) near the stem. When there is a slight "give", pick all the fruit, store at or near 35 degrees for 7 or more days. Then you can remove them as needed, allow them to sit at room temps for 2-4 days which allows them to ripen to peak flavor.
Years ago, I got a letter from an older NAFEX fellow who told me that European types were very difficult to ripen due to varietal quirks or requirements in post harvest handling. He said "If you live long enough to learn how to properly ripen 10 varieties, you'll be lucky".
I'm still working on it!!!"