1.Halve and remove stones from nectarines. Combine flour, cinnamon, sugar, flaked almonds and muesli in small bowl with softened butter.
2.Spoon mixture into hollows in nectarines; place, filling-side up, in baking dish. Pour dessert wine into dish, cover; cook on heated barbecue (or grill or grill plate) about 15 minutes or until warmed through. Serve with mascarpone, crème fraîche, cream or ice-cream.