With pumpkins cut off the rind and cut into pieces. Not to make it too small because the pieces is boiled and reduced in size. Cover with sugar and leave overnight in a cool place. Per night pumpkin will produce juice. In the morning drain the syrup.

Lemon and ginger grind in a blender along with the peel and add to syrup.

Add the honey and boil everything on medium heat for 5 minutes, Then strain the syrup, pour it over the pumpkin slices and leave for the night. Separated lemon do not throw, and use as filling for cake or loaf.

In the morning drain the syrup, boil again, pour the pumpkin and leave overnight the next day boil the syrup along with pumpkin for 5-10 minutes on low heat.

Remove future the candied fruit on a baking tray lined with baking paper or a silicone Mat, as I have. Put in the oven heated to a temperature of 50-60 degrees. Drying with the door ajar for 1.5 - 2 hours. I just put in the slightly opened the oven door a wooden spatula. To make sure that the candied fruits not burn. Otherwise, instead of Turkish delight will get pieces of burnt caramel.

When candied podelyatsya, remove them from the oven and leave to cool on the baking sheet at room temperature. The cooled candied dip them in powdered sugar. That's the beauty and delicious it turned out. I don't want any candy. I use them as toppings for their bagels. And use the remaining syrup to soak the cake or sprinkled over pumpkin pancakes. As you can see, manufacture is almost entirely waste-free, it goes on everything except the rind from the pumpkin. Enjoy your tea!