Bring a pot of slightly salted water to the boil.
Plunge the beans into the pot and cook for about 3-4 minutes.
Drain the beans and (whilst still in a colander) rinse them under cold water in order to preserve their vibrant green colour.
In a large sauté pan melt the butter along with the olive oil.
Add the almonds and after about a minute or so add the peaches and green beans.
Give everything a gentle stir and leave in a pan on a small heat to warm through for about 5-8 minutes.
Season with a pinch of salt and freshly ground black pepper and sprinkle with basil leaves.