Mexican Chiles en Nogada (Stuffed Peppers in Walnut Sauce)

Ingredients

• 4 large poblano peppers
• 300 g ground beef or pork (or a mix of both)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 apple (peeled and diced)
• 1 ripe pear (peeled and diced)
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup dried peaches or apricots (finely chopped)
• 1 small ripe tomato (finely chopped)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
• Salt to taste
• 2 tbsp vegetable oil
• 1 cup walnuts (soaked in hot water for 2 hours)
• 1 cup Mexican crema or sour cream
• 100 g cream cheese
• 1/4 cup milk
• 1 tbsp sugar (optional)
• 1/4 cup fresh pomegranate seeds
• Fresh parsley leaves