Often times, the dried versions of fruits have higher ORAC values than their comparable fresh forms. It's not that antioxidants are formed in the drying process, but rather, the water is removed and hence, the concentration of nutrients (including antioxidants) is denser. These dry pears were purchased in Italy. Those purchased in America and many other countries may be more processed and contain less antioxidant value.
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010