Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of ground cardamom, salt, and nutmeg until well combined.
Step 2: In a separate medium bowl, beat the egg slightly, then stir in the buttermilk, melted butter, and pear puree.
Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
Step 4: Heat about 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
Step 5: Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches of 5-6 to avoid overcrowding.
Step 6: Fry for about 2-3 minutes, turning occasionally, until the pear and cardamom donut holes are evenly golden brown and cooked through.
Step 7: Use a slotted spoon to remove the donut holes and drain them briefly on a wire rack or paper towels.
Step 8: While still warm, toss the donut holes in a small bowl filled with sugar mixed with the remaining 1/2 teaspoon of ground cardamom.