I'm a big fan of nectarines, more so than possibly any other fruit. Nonetheless, when our last CSA delivery included ten of them I knew I wouldn't be able to eat all of them before they went bad (and I knew John wouldn't... he has an aversion to stone fruits). Fortunately, I found some fantastic instructions on how to freeze them for later use on ice cream, pound cake, etc.
The process itself was a breeze; no cooking or making sugar syrups. Biggest lesson learned? Nectarines are very delicate, and bruise easily. Once you've got a bruised part, it turns a dark color and gets mushy. I used fresh grapefruit juice for the fruit acid part (it was all I had on hand that would work) and cane sugar. I'll be reporting back when it's snowy outside and I'm still enjoying some nectarines.