Grilled Late Summer Peaches with Bourbon Spice Caramel

Okay, before any of my pickier readers start showering abuse, this is not a true caramel sauce.  It's a caramel-ish sauce, but that title just didn't have the same zip.

Four peaches, pitted, peeled, and split in half.
1.5 c. bourbon - I used Weller's because of its strong cherry and vanilla notes.  It's a bear to drink, but perfect for cooking.
1/2 c. sugar
2 tsp. cinnamon
1 tsp. freshly ground nutmeg
vanilla ice cream

Sprinkle the peaches with sugar and let stand for 15-20 minutes.  Place them flat-side down over coals until peaches are a light caramel cover on the grilled side.  (Thanks to my hubs for the grilling instructions.)

While the peaches are cooling, heat bourbon over medium-high heat.  Don't forget, alcohol boils twice as quickly as water, so keep an eye on it.  It'll boil over quickly if not watched.  Dissolve the sugar in the bourbon and add the spices.  Reduce by roughly one third, until slightly thickened. 

Remove from the heat and cool slightly. 

Spoon over the peaches and ice cream and enjoy!