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

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