For the bayleaf syrup: Combine sugar, water and bayleaves in a pot. Bring to a boil, then simmer on low until sugar has dissolved. When sugar has completely dissolved take of heat and let sit, covered, for an hour. Discard bay leaves and set syrup aside.
For grilled peaches: Brush the cut sides of the peaches with a neutral vegetable oil, like grapeseed or canola. Place on a hot grill, cut side down and grill until golden brown and just cooked through, about 2-3 minutes. Let cool
In a food processor, combine grilled peaches, lemon and bay leaf syrup. Pulse a few time for a chunkier popsicle or process until smooth. Pour into popsicle molds. Freeze for an hour then insert popsicle sticks and freeze for at least another hour more, until fully set.