Preparation / Directions:
Bring a large saucepan of water to a boil and remove it from the heat. Drop in 8 to 12 peaches and leave for 1 minute. Remove one peach at time, peel off skin, and set aside. Then halve and pit each peach and chop the flesh. Repeat with the remaining peaches. Combine the peaches, cinnamon, sherry, cardamom pods, sugar, raisins, lemon juice, and almond extract in a large nonreactive saucepan. Bring the mixture to a boil, stirring frequently. Reduce the heat and simmer uncovererd over medium-low heat for 2 hours, or until the mixture becomes very thick, stirring frequently. Keep the heat as low as possible to prevent burning. When the chutney is cool enough, transfer it to a clean, dry glass or ceramic jars and cover with nonreactive airtight lids. Store in the refrigerator.
I process this in jars for 10 minutes, then no need to refrigerate.
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