Figs, Figs, and Pork

As some of you know, I have a shopping problem.  I wish I could say I have the latest clothes or even the coolest electronics.  Oh no, it is food.  (I will restart the Pantry Clean-Up Challenge as soon as my summer slows down.  I'm in direr need to clean out my pantry :D.)  I was in the market looking for stuff for dinner, I really need to start planning meals.  Figs were on sale. FIGS! 

Aren't they Pretty

I got excited and bought two pints.  I know it isn't that much but I have a bad habit of either forgetting about it.  So I went almost a week when I realized it was in the fridge.  Bad me, I had so many plans for them.  Instead I ended up making a sauce out of them.

Pork Kabobs with a Fig Glaze
(Influenced by Bellalimento)
1 Lb Pork Shoulder
1 Pint of Cherry Tomatoes (Grape works too, but that is what I had in the house)
1 Pint of Figs (you could use dried too, just lesson the sugar)
1/4 Cup of Sugar
Water (it depends on how thick you would like it)
1-2 Tbs of Balsamic Vinegar
Salt and Pepper to Taste
Bamboo Sticks

Directions

1. Soak the sticks in water for about 10 minutes to prevent burning.
2. Slice the pork shoulder into 1 inch cubes.  Season with the salt and pepper.
3. Skewer the meat and the tomato (alternating each one).
4.  Grill the kabobs for about 15-20 minutes or until it the pork is fully cooked (this was The Husband's Job)
5. While that is cooking, prepare the glaze. 
6. Slice the figs into quarters and place in a medium pot with the sugar.
7. Add enough water it is about 1/2 an inch thick.
8. Bring to a boil and reduce to a simmer until it become thick.  Stir occasionally. 
9. When it thickens, remove from the heat and add the balsamic vinegar.
10. When both the kabobs and glaze is fully cooked, coat the kabobs with the sauce.
11. Serve...we had it with rice :D

Could you you tell, I took the pics at different times :D 

BTW I am giving myself -20 points for each week I missed the Clean up challenge.