Roasted Nectarine Chutney

I'm not really crazy about how this turned out.  I think next time I'd try a different recipe, but this is good for a change.  I'd increase the rosemary and finely chop the onions instead of slicing.  The lemons could probably be finely sliced and then diced, or perhaps zested first, then have the pith peeled off, then chopped.  Anyway, still worth trying if you want a change from the usual chutney. 

1.1kg (21/2lb) nectarines, (10 - 12) stoned and quartered (can sub apples or plums)
675g (11/2l lb) red onions, finely sliced
4 cloves garlic, roughly chopped
1 lemon, halved, pips removed and finely sliced
2 tbsp rosemary leaves
1 tsp cumin seeds
1 tsp fennel seeds
250ml (9fl oz) cider vinegar
500g (1lb 2oz) demerara sugar

 Oven at 375ºC

Put all the ingredients except the sugar into a large roasting tin. Mix well and roast for 45 minutes, stirring occasionally.

Continue cooking for about another 30 minutes. When the mixture starts to reduce and colour, add the sugar. Cook for a further 30 minutes, stirring twice during this time.

The chutney should be fairly dry and any liquid should be quite syrupy and jam-like. The fruit should still be discernible in shape. Take care not to allow the mixture to burn as it starts to caramelise.

Spoon into cooled, sterilised jars and cover with vinegar-proof lids. Label and store. This chutney can be used straight away but the flavour will mature with keeping.