In a blender container or food processor bowl combine raspberries, zinfandel or apple juice, and sugar. Cover; blend or process until smooth. Strain sauce and discard seeds; set sauce aside.
In a small chilled mixing bowl beat cream with chilled beaters of an electric mixer on low speed until very soft peaks form. Slice the nectarines into thin wedges. Divide raspberry sauce onto 4 chilled dessert plates. Arrange nectarine slices on sauce and drizzle cream on top. Makes 4 servings.