To begin, roast the poblano peppers. Preheat your oven to 200°C (390°F). Place the peppers directly on the oven rack or under the broiler, turning occasionally, until the skins are blistered and blackened. Transfer them to a plastic bag or cover with a kitchen towel for 10 minutes to sweat. This makes peeling easier.

While the peppers are cooling, prepare the stuffing. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened. Then, add the ground meat and cook, stirring occasionally, until browned and cooked through.

Add the diced apple, pear, raisins, slivered almonds, dried peaches, and tomato to the skillet. Stir well to combine. Season the mixture with cinnamon, cloves, black pepper, and salt. Cook for another 5-7 minutes, allowing the fruits to soften and the flavours to meld together.

Once the poblano peppers are cool enough to handle, carefully peel off the blackened skins. Make a small slit lengthwise in each pepper and gently remove the seeds, being careful to keep the peppers intact. Set aside.

Stuff each poblano pepper generously with the meat and fruit mixture, ensuring the peppers retain their shape. If necessary, you can use toothpicks to hold them closed. Set the stuffed peppers aside while you prepare the walnut sauce.

For the walnut sauce, drain the soaked walnuts and place them in a blender or food processor. Add the Mexican crema (or sour cream), cream cheese, milk, and sugar (if desired). Blend until smooth and creamy. Adjust the seasoning with salt to taste, and if the sauce is too thick, add a bit more milk until it reaches your preferred consistency.

Arrange the stuffed poblano peppers on a serving platter or individual plates. Generously spoon the walnut sauce over the top of each pepper, allowing the sauce to cascade down the sides.

Garnish the dish with fresh pomegranate seeds and parsley leaves for a pop of colour and flavour. Serve the Chiles en Nogada immediately, allowing the vibrant flavours to shine. Enjoy this exquisite balance of sweet and savoury, a true celebration of Mexico's culinary heritage.