Pork and Lamb Kebabs with Dried Apricots and Onions

Name: Pork and Lamb Kebabs with Dried Apricots and Onions
Ingredients: 1 1/4 pounds pork tenderloin, cut into 1- to 1 1/4-inch cubes; 1 1/4 pounds trimmed leg of lamb, cut into 1- to 1 1/4-inch cubes; 3 tablespoons (packed) dark brown sugar, divided; 1 tablespoon plus 1/2 teaspoon curry powder; 2 teaspoons coriander seeds; 2 teaspoons whole black peppercorns; 2 teaspoons salt; 2 large onions, peeled; 2 cups dried apricots (10 to 11 ounces); 4 2 -to 3-inch-long orange peel strips (orange part only); 1 1/2 cups dry red wine; 1/2 cup red wine vinegar; 1/2 cup plus 2 tablespoons whipping cream; 1/4 cup olive oil; 5 bacon slices, cut crosswise into 1-inch pieces; 2 tablespoons (1/4 stick) butter; 2 tablespoons apricot preserves; Olive oil (for brushing grill rack)