Brush peaches with canola and cook on a non stick tray or wrapped in foil.

In a small saucepan, combine the sugar and water; bring to a boil. Gently swirl the mixture in a circular mixture and allow it to build down until it is a deep amber color, around 10 minutes.

Carefully whisk in the cream. It may sputter. Immediately whisk in the butter. Stir over low heat until mixture is smooth.

Stir in salt and bourbon, and whisk. Remove from heat and allow to cool. Place two peaches in a small bowl, top with a scoop of vanilla ice cream and drizzle the Bourbon Caramel Sauce.