It is peach and nectarine season, and they are plentiful, juicy and flavorful. I’ve had peach pie, peach cobbler, peach ice cream; where is the nectarine pie? Nectarine ice cream? Is there something about nectarines that makes them unsuitable for cooking and baking?
A nectarine, AFAIK, is a smooth-skinned variety of peach.
I’m making this this week. Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze
You’ve probably technically had nectarine pie, nectarine preserves, nectarine ice cream and the like at some point in your life, but it was just called peach-whatever, and wouldn’t be distinct in any way from the peach version, especially if the fruit had been peeled.