Preheat a grill to medium-high. Cut 2 red pears into 16 wedges. Slice 2 fennel bulbs crosswise. Thread the fennel, pears and 1 pound thickly sliced kielbasa onto eight 12-inch skewers. In a small bowl, combine 1/4 cup balsamic vinegar, 3 tablespoons extra-virgin olive oil and 1 tablespoon honey; brush the kebabs with the mixture and season with salt and pepper. Grill on a well-oiled grate, turning once, until the fennel and pears are tender, about 8 minutes.
