Chiles en Nogada

Step by step

1. 1

   Roast bell pepper over open flame or under the grill until skin is black.

2. 2

   Steam in a plastic bag for 10 minutes, then peel.

3. 3

   Carefully cut a slit and remove seeds without destroying the shape.

4. 4

   Brown mince in butter until crumbly.

5. 5

   Finely dice apple, pear and peach, add to mince with raisins, almonds, cinnamon and sugar.

6. 6

   Simmer 15 minutes, let cool.

7. 7

   Stuff peppers with the meat-fruit mixture.

8. 8

   Puree walnuts with milk and cream cheese into a creamy sauce.

9. 9

   Plate and pour walnut sauce over.

10. 10

    Garnish with pomegranate seeds and parsley.