A couple of nights ago I made a fruit crumble with blueberries a peach and 3 little nectarines. Although the recipe called for peaches. It was a winner!
I'm at work now and won't be home for a long while, but take a look at justfruitrecipes.com and there are 85 different nectarine recipes! I love them, what about making a chutney or a cheesecake?

Can't you use nectarines in any recipe that calls for peaches?
If you are grilling, cut the nectarines in have, remove the pit and place cut side down on the grill for a few minutes. Serve as dessert or along side your main course (meat, chicken or fish). Yum!

Clafouti!

I don't know how I got to this stage of life without knowing about clafouti. Thank you Teresa. (Then again I never heard of hard boiled egg in tuna salad either.)

Lots of other yummy ideas on the drowning in plums thread.

Anything that works for peaches should work for nectarines too.

You could do a sauce with them for pancakes.

Clafouti would be good too. It is kind of like a custard baked around fruit.

Last year I made some pickled peaches (like a peach chutney) from a recipe that mazadi posted:
African Pickled Peaches via Gourmet magazine 1960s
Makes 3 pints or 6 half pints.
4 lb slightly under ripe peaches, blanched, pitted, and sliced
3 cups sliced onions
1/3 olive oil
1 T turmeric
1 T ground coriander
2 tsp minced garlic
2 tsp ground cumin
1 tsp ground ginger (I used fresh minced)
1 tsp crushed dried red pepper
½ tsp pepper
½ tsp ground cardamom
½ tsp dry mustard
¼ tsp nutmeg
¼ tsp ground cloves
2 cups white wine vinegar
2/3 cup firmly packed brown sugar
2/3 cup white sugar
In large enamel skillet (I used a pot) sauté the onions for 5min or until softened. Add the
spices and sauté for 2 minutes. Stir in the vinegar and sugar and simmer the mixture,
partially covered for 15 minutes. Add the peaches and simmer till just tender.
Transfer the peaches and onions with a slotted spoon to sterilized canning jars. Reduce the
syrup over high heat to 1.5 cups and slowly add enough of it to each jar to almost cover the
mixture. Stir the mixture in each jar and top up to ¼ inch headroom. Cap loosely and let the
mixture cool. Tighten caps and let stand in a dark place for at least 2 weeks.
I decided to take a safer way and so I processed them 10 min in a boiling water bath canner.