1. Whip the cream to soft peaks and divide between six plates.

2. Slice the nectarines and place on top of the cream as you go.

3. Finally, make the caramel by placing the sugar in a saucepan along with just enough water to just soak the sugar. Place over a low heat until the sugar has dissolved. Turn up the heat and boil until it begins to turn golden brown. Now, keep an eye and as soon as it starts to darken, swirl it over the cream and fruit. Watch it bubble and set.