Directions

1. Heat wine in microwave 45 seconds, pour over figs in small bowl. Let figs soak for 15-20 minutes.
2. Meanwhile, prepare a medium-hot in covered, kettle-style grill. Remove figs from wine; reserving any remaining wine. On long skewers, thread pork cubes alternately with figs, apple, fennel, onion pieces and sage leaves. For basting mixture, in small bowl stir together remaining wine, olive oil, vinegar, garlic and chopped sage. Grill kabobs directly over fire for 3-5 minutes on each side, turning and basting often, until pork, apples and fennel are nicely browned.