Preparation: soak the walnuts in water, fully submerged.
Roast poblanos pepper in the oven at 350 degrees F for 30-40 minutes. They should have some blistering and brown colored spots but should still have some integrity to their shape.
Place in a bowl with a lid or cover with plastic wrap or aluminum foil. This will help to steam them and easily loosen the pepper outer skin, so you can more easily pull it off.
In a large sauce pan, make the meat filling. Heat the pan and add 1 Tbsp of olive oil. Add the onions and sauté until translucent and then add in the mixed garlic and allow that to lightly cook. Do not let garlic turn brown.
Add the ground meat, diced apple, pear, raisins, almonds, cinnamon, cloves and oregano.
When the meat is almost done cooking add in the white wine to deglaze the pan and scrape at the bottom of the pan with a wooden utensil to remove any browning(aka flavor).
While the meat filling mixture is finishing cooking, use a wooden utensil to break up the meat into small pieces which will also help to incorporate all the flavors from the other ingredients into the meat.
Remove filling from heat when fully cooked and mashed into small pieces.
Go back to the poblanos and remove their outer layer of skin, which should now be able to be easily removed.
Slice the poblano so that there is an opening on top and you can now remove the stem, center vein and seeds. Use gloves, or your hands will burn for the next couple hours!
Fill the poblano pepper with the meat filling.
Make the sauce by adding the cream, water, cheese and sugar to a sauce pan and heat so that the cheese melts and can incorporate easily when blended smooth.
Add the soaked walnuts.
Use an immersion blender to blend the cheese into the cream or transfer the mixture to a high speed blender and blend on high until smooth.
Salt the sauce to taste.
Spoon the sauce over the stuffed chiles and garnish with pomegranate seeds, a sprinkle of cilantro and freshly grated nutmeg. Use a microplane zester to grate a dusting of nutmeg over the top. Don’t go to heavy on the nutmeg as it is a powerful spice.