Two summers ago Melissa Clark from the New York times published this awesome recipe. It’s still one of my favorite ways to use nectarines that are a little too ripe to eat plain. Its so delicious and easy. I recommend doubling it as it is so delicious everyone wants seconds!

Here’s the original recipe. 

Ingredients:

 

1. Heat oven to 350 degrees.
2. In a large pan over medium heat combine the fruit slices, 1/4 c sugar and lemon juice. Stirring constantly until mixture comes to a simmer. Take off heat.
3. In another small saucepan melt the butter over medium heat, melt the butter, swirling the pan occasionally, until it smells very nutty, and turns golden, and flecks of brown appear, 2-3 minutes. Pour into 8 x 8 baking dish.
4. In a medium sized mixing bowl, combine the flour, the remaining 1/2 c sugar, baking powder and salt. Pour the buttermilk into the dry ingredients. Mix until just moistened.
5. Scrape the batter into the prepared pan with the butter. Scrape to make sure the batter is evenly distributed, but careful not to mix the butter into the batter.
6. Scatter the nectarines/peaches and juices on top of batter without stirring.
7. Sprinkle with almonds, nutmeg, and Demerara sugar.
8. Bake until golden brown, 50-55 minutes. Transfer to wire rack to cool. Serve warm.