Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Slice each pear widthwise where it starts to narrow. Remove the seeds with a melon baller or teaspoon.
Combine the walnuts and sugar and cinnamon. Fill each pear cavity with this mixture. Place the pears open-faced in a baking pan. Pour the wine over them, and bake about 20 minutes. Chill well.
To serve, cover the bottom half of each pear with a top half, place on a dessert plate, and pour on the wine remaining in the pan. Serve with small forks.
These pears can be kept in the refrigerator up to four days.