In a small saucepan, add balsamic vinegar and sugar, stirring until sugar has dissolved. Bring to the boil, and then turn to a simmer until mixture reduces and thickens. Once cool, be sure to remove from heat and transfer to your serving jug, as it will thicken further on standing.
Arrange a shallow serving bowl with rocket leaves
Halve and destone your peach, and then cut into ⅛ pieces. Brush with extra virgin olive oil and sprinkle with brown sugar. Fry over high heat (a griddle pan gives a nice look to your peaches), turning when charred nicely on one side.
Slice pancetta into bite-sized pieces and heat in a separate frypan until crisp. Transfer to a paper towel to drain.