Set aside 4 nectarine quarters.  Place remaining quarters, cut side down, in 12-x 8-inch (3 L) glass baking dish or dish just large enough to hold them in one layer.  Roast in 375°F (190°C) oven for 20 minutes or until softened.

Meanwhile, coarsely chop reserved nectarine pieces.  Cook in nonstick skillet over medium heat, stirring frequently, for 3 to 5 minutes or until very soft.  (Or microwave, covered, on High for 1 to 1-1/2 minutes.)  Purée in blender.

In heavy saucepan, melt sugar over medium heat, swirling pan occasionally, until golden.  Working carefully and quickly, stir in cream, nectarine purée and lemon juice until blended.  Serve over warm or room temperature nectarines sprinkled with toasted almonds.  Serve with whipped cream or ice cream, desired.