If using, sprinkle the peach slices with the castor sugar. This will help to show the griddle marks because the sugar will caramelise and darken long before the peach flesh. Now grill in a griddle pan to your liking, remove and set aside.
Just before serving, line four or six individual serving plates with a few rocket leaves each. Top with some basil leaves and scatter with capers or caper berries. Arrange the grilled peach slices on top and fold and tuck in the Parma ham slices. Scatter nuggets of chevin over top and sprinkle with lemon-infused olive oil.
To finish, arrange a small heap of wild rocket op top and dust with black pepper and serve as a starter or light main courese. Chef's hint
There is no shortcut or easy way to peel peaches, but if you must, do it like this: cut a small cross at the stalk end and plunge them into boiling water for a minute or so. Then plunge them into iced water. Drain and then using a small paring knife, pull off the skins, starting at the stem cross. Naked peaches tend to go brown in fresh air so float them a few seconds in strong lemon water. Now drain, pat dry and use.
Reprinted with permission of I Love Cooking
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