Boil wine and sugar in a Dutch oven 20 to 25 minutes or until reduced to 1 cup.
Peel pears. Remove top third of each pear, and set stemmed portions aside. Core pears, cutting to but not through bottom ends. Place pears, including top portions, in wine mixture; cover and simmer over medium heat 20 minutes or until tender. Drain and arrange pears in an 11- x 7-inch baking dish.
Stir together cream cheese, blue cheese, and walnuts. Spoon mixture evenly in center of cored pears.
Bake, covered, at 375° for 20 minutes; uncover and bake 15 more minutes. Place tops on pears just before serving.
* 2 cups apple cider may be substituted for red Zinfandel or other sweet red wine.