In a bowl, mix the two types of flour sifted together with the baking powder, the sugar, powdered cinnamon and grated lemon peel. Add the peeled and grated pear (including the liquid created while grating it), the Vin Santo and the juice of the lemon, and amalgamate everything. Use the palms of your hands to shape the mixture into walnut-sized balls, arrange them on a plate and leave them to rest in the fridge for 15 minutes. When this time has passed, heat plenty of oil in a deep pan to fry them. When the oil is nice and hot (160-170 °C), put a few balls of dough in at a time. Cook them – turning them several times – until they’re golden brown all over, then use a slotted spoon to remove and drain them, and place them on absorbent paper to eliminate any excess oil. Sprinkle with icing sugar and serve the fritters straight away while still hot!