• Preheat the grill to 350°F or 170°C.
• Place the peaches on the grill cut side down and cook for 5 minutes. Flip and cook for another 5 minutes. Remove from the grill and set aside.

Make the caramel sauce

• In a heavy bottom sauce pan over medium-high heat add the sugar and water. Stir until the sugar has dissolved.
• Bring to a boil and stop stirring. Allow the solution to cook until it starts turning a caramel brown. At this point do not stir but gently swirl the pan until the syrup is evenly a rich caramel color. This can take 4-8 minutes. Remove from the heat.
• Add the cream, this will cause a violent reaction. Stir until the sauce is nice and smooth. Add the butter, vanilla, and salt and stir to combine. Add the bourbon or rum if you desire.
• Serve the peaches with ice cream topped with the caramel sauce.