2 tb Almonds -- sliced

1/2 ts Sugar

2 tb Lemon juice

2 tb Olive oil

Ground black pepper -- to Taste 4 Tomatoes -- washed

3 Peaches -- washed

Fresh basil leaves 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. Recipe By : Seattle Times-posted by Mike Key