Pear is a very hard fruit to work with when it competes with other flavors. You will want a very light beer and a lot of pears. Even when mixing pear with cider, it seems to lighten the body of the cider more than it contributes flavor. Just some things to think about.
As far as your own beer, you can add them in the boil if you want. It's hard to say if "it's enough" because I don't know your beer, the type of pear, or how much you used. Even if I did, it really comes down to taste. With brewing, you usually want a flavor addition to be stronger than it needs to be prior to fermentation. Flavor will mellow out over time. If you could barely taste it before fermentation starts, then it is very likely it will taste even weaker after fermentation.