Preheat the oven to 400 degrees F (200 degrees C).
Toss Nectarine (2 cup) with Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1 teaspoon).
Place on a baking sheet and roast for about 7 minutes.
Flip, then bake for about 7 to 8 minutes more or until fruit is lightly browned.
While fruit cooks, heat a medium sized saucepan over medium or medium-low heat. Add Olive Oil (1 tablespoon).
When oil is hot, add Onion (1 cup), Fennel Bulb (1/3 cup), Salt (to taste), and Ground Black Pepper (to taste). Cook for 3 to 5 minutes.
Add Bulgur Wheat (1 cup) and cook for 1 minute more.
Add Vegetable Stock (2 cup) and turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7 to 8 minutes, or until bulgur is cooked.
Add fruit and Lemon Juice (1 2/3 tablespoon) to bulgur mixture. Taste and adjust seasoning with Saffron Threads (1 pinch), Fresh Ginger (1 pinch), and Cayenne Pepper (1 pinch).
Cool for about 10 minutes, then serve topped with Almonds (1/2 cup).