In a large skillet, melt 1/2 tablespoon butter over medium high heat. Add pear and cook 1 minute, then add 2 tablespoons sugar; cook until juices are evaporated, about 10 minutes.

Transfer half of the mixture to a food processor; purée until smooth. Reserve remaining pear.

In a small bowl, whisk together flour and baking powder.

In a large saucepan combine water, milk, remaining 3 tablespoons butter, remaining tablespoon sugar, orange zest and pinch salt. Bring mixture to a boil, whisk in flour mixture, then remove from heat.

Transfer batter to a large bowl. Let cool 10 minutes. Using a fork blend in egg, then add pear, pear purée, pine nuts and brandy; stir to combine. Transfer batter to pastry bag fitted with 1/2-inch tip.

Line a large plate with paper towels. Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Holding pastry tip close to oil to minimize splash, squeeze out 1-inch batter and, using a knife, cut batter from tip. Fry fritters in batches of 15, turning once, until puffed and golden, about 1 minute (wipe off knife between batches).

Using slotted spoon, transfer fritters to paper towels to drain, then transfer to a serving dish and dust with confectioners sugar. Serve warm.