Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Butter an ovenproof dish and arrange the fruit in it, cut-side up. Dot a little butter in the middle of each half.
In a small bowl, mix the maple syrup, clementine juice and half the clementine zest, then drizzle over the peaches, sprinkle the fruit with the demerara sugar and bake in the oven for 20-25 minutes, or until softened slightly, but still holding their shape.
Meanwhile, in a bowl, mix all of the mascarpone cream ingredients, and sprinkle with the remaining clementine zest.
Divide the nectarines and syrup between serving bowls and sprinkle with the almonds. Serve while warm, with the mascarpone vanilla cream.
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