1.Preheat oven to 180°C/350°F.
2.Cut nectarines into wedges. Divide between six ¾-cup (180ml) shallow ovenproof dishes.
3.Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Whisk in eggs, one at a time, then whisk in ground almonds and cream until just combined. Pour batter over fruit; scatter with raspberries.
4.Bake clafoutis about 40 minutes or until golden and a knife inserted in the centre comes out clean.
5.Serve clafoutis warm or at room temperature, dusted with a little sifted icing sugar, if you like.
Choose freestone nectarines as, when cut, the flesh comes cleanly away from the seeds.Note