Chiles in Nut Sauce

1 pound ground lean pork

1 small onion, chopped

1 clove garlic, minced

1 8.75-ounce can sliced peaches, drained

1 medium pear, peeled and cored

1 8-ounce can tomato sauce

1/4 cup raisins

3/4 teaspoon salt

1/4 teaspoon cinnamon

8 large green bell peppers or poblano chiles

Nut Sauce (recipe below)

In a skillet, cook pork, onion and garlic till meat is brown and onion is tender. Drain fat.

Chop peaches and pear and add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer, uncovered 10 minutes.

Meanwhile, bring large pot of salted water to a boil. Cut tops off bell peppers, remove seeds and veins and cook in boiling water about 10 minutes; drain. Sprinkle inside of peppers with salt.

Spoon meat filling into peppers. Place in shallow baking dish. Bake at 350 degrees for 20 minutes.

To serve, top peppers with Nut Sauce.

Makes 8 servings.

NUT SAUCE

1/4 cup walnut pieces

1/4 cup blanched slivered almonds

1 cup sour cream

1/4 cup milk

1/8 teaspoon cinnamon

Salt and pepper

In a blender, grind walnuts and blanched almonds. In a bowl, combine sour cream and milk. Stir in ground nuts and cinnamon. Season to taste with salt and pepper.