Preheat oven to 350.

In a medium saucepan, combine fruit slices, 1/2 c sugar and lemon juice. Cook over medium heat, stirring constantly, until mixture begins to simmer. Remove from heat and set aside.

Place butter in a small saucepan over medium heat. Stirring with a spatula to scrape the bottom, cook until butter is nutty and golden. Pour browned butter into a 9x9 baking dish.

Combine flour, 1/2 c sugar, baking powder in salt in medium bowl. Add buttermilk or milk/lemon juice mixture into dry ingredients and mix until just barely combined. Use a spatula to scrape batter over butter in dish, and very gently spread evenly over butter without mixing into the butter.

Spread nectarines and juice on top of the batter. Sprinkle nutmeg over the top. Bake for 50-55 minutes, or until golden brown. Serve warm, with ice cream.