| 1 | In a small skillet combine the almonds and sugar. |
| 2 | Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. |
| 3 | Stir often and watch carefully. |
| 4 | Remove from heat and set aside. |
| 5 | In a small jar with lid, combine lemon juice, olive oil and pepper. |
| 6 | Shake well. |
| 7 | Core the tomatoes and cut into ?inch thick wedges. |
| 8 | Cut the peaches into wedges about the same thickness. |
| 9 | Arrange the tomatoes and peaches in alternating pattern on a serving platter. |
| 10 | Drizzle with dressing and sprinkle with the almonds. |
| 11 | Garnish with basil leaves |
