The key to effective griddling is to get the griddle pan properly hot. Put your pan on well in advance, say, a good 15 mins prior.
Now, I cut my peaches in half, there’s no reason why you couldn’t quarter them but obviously the whole episode will take you twice as long and the faff-factor increases proportionally thus with.
Remove the stone and brush each half with an everyday oil: sunflower, vegetable…
Place a peach half on the griddle, count to ten, then turn it 90⁰degrees, count to ten, then whip it off. Repeat. You should have black criss-crossed scorch marks…if you don’t and it’s a special occasion you could get a set square and a thick Sharpie and touch them in by hand. I am of course, joking.
Now, make a ‘stock syrup’ with equal quantities of water and caster sugar, 100ml of each will be enough for 4 people. Add both the sugar and the water to a small pan, pop it on a gentle heat and dissolve the sugar slowly. Once you have a clear hot syrup, take it off the heat and add 3 sprigs of mint. How much is a sprig? In this case a sprig is a twig with a good 8 leaves on each. Let that infuse. Leave it as long as you can - it’s a syrup, it’ll keep for days.
That’s pretty much all the ‘cooking’ done, all that’s left to do is warm the peaches in a hot oven (10 mins’ll do it), drizzled with the mint syrup, arrange the Parma ham on a plate and crumble over some blue cheese... I’m afraid to say Stilton should not be your first choice here, choose one of the creamier soft French blues with a high salt content, like St Agur or Roquefort.
Drizzle the whole lot with extra virgin olive oil, more mint syrup, tear and strew some mint leaves and a few twists of black pepper.