Roasted Peaches
8 large Golden Queen peaches
1 cup Chelsea White Sugar

Chutney
500g (approx) roasted Golden Queen peaches and juice
1 large onion roughly chopped
3 gloves garlic (1 tsp crushed)
1 red chilli finely sliced
1/2 cup Chelsea Soft Brown Sugar
1/2 cup cider vinegar
grated rind and juice of 1 lemon
100g dates
100g sultanas
100g glacé ginger
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

Roasted Peaches
Preheat oven to 150°C bake. Peel and stone 8 large peaches. Sprinkle with Chelsea White Sugar and roast for 2 hours. Cool.

Chutney
Mix all the ingredients except the cinnamon and cardamom and leave overnight in a covered glass or china bowl.

Preheat oven to 180°C bake. Line a baking dish with baking paper.

Add the cinnamon and cardamom to the chutney mixture and mix well. Place the mixture into the dish and bake for 1 1/2 - 2 hours, stirring regularly. Try not to break up the peach segments too much, although this does happen. Remove when thick, glossy and starting to caramelise (watch carefully).

Spoon into sterilised jars and seal. Leave at least 1 week before eating. Store in the fridge once opened.