Serve this caramel sauce with our Grilled Plum Kabobs.
Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes.
Reduce heat to low. Slowly add the cream, stirring with a wooden spoon. Scrape vanilla seeds into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Remove pod.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.