Melt butter in a medium saucepan and sauté garlic. Do not let garlic turn brown.
Add flour stirring. Remove pan from heat, continue stirring and add wine.
Return pan to heat and boil for 2 to 3 minutes. Add Port wine and bring to a boil 2 minutes more.
Add figs and grapes chopped. Add stock and let soup cook for 20 minutes. Force soup through a strainer and bring to a boil. Add cream, boil again for 1 or 2 minutes and season.
Cream has to be added while the soup is boiling or it will separate.