In a non-reactive pan, pour in the bourbon and bring to a boil. Boil for one minute to burn off the alcohol. Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until the sugar is dissolved. Simmer for five minutes. Let the sauce cool and thicken. Place the fruit on skewers. Heat the grill to a low heat. Brush the fruit with salad oil. Place on the grill and baste the fruit with the glaze. Turn the skewers often; basting the fruit each time you turn them. Remove the skewers from the grill and take the fruit off of the skewers. Place the fruit in a bowl, top with vanilla bean ice cream and drizzle with remaining glaze.