Sweet Candied Pumpkin

Sweet Candied Pumpkin
Ingredients:
1 pound ripe pumpkin1 tablespoon of lime for every pound pumpkin
Syrup:
1 pound of sugar500 ml water2 spoons (soup) of ginger sliced1 spoon (soup) of cloves4 pieces of cinnamon stick
How to Prepare:

Peel the pumpkin, then cut into small pieces of 2 x 2 cm, all the same size, wash well under running water, dry on a napkin.
Put the pieces in a bowl dishes, cover with water already mixed with a tablespoon of lime.
Make this mixture of quicklime with water with the aid of a wooden spoon, do not put your hands in this solution.
Soaking put 2-4 hours, turning pieces set piece, from time to time, with the aid of a wooden spoon, never metal spoon.
After the past four hours, place the pumpkin pieces with water in colander, rinse under running water several times, until you are sure it is well cleaned, ie, without any lime residue.
Note:
Before placing the pumpkin in syrup, puncture each piece with a fork on all sides, so that the syrup can penetrate inside the candy.
Make a syrup to the drain wire, with the spices, cloves, cinnamon, ginger.
Let the syrup cool, throw the pumpkin pieces, bring the fire until it begins to boil.
Then lower the heat to let it simmer for about half an hour, if the syrup thickens, add a little hot water.
Turn the pieces of pumpkin in the pan with a fork occasionally carefully, not to break.
Repeat the operation to put three days straight without taking the candy from the pan.
After the sweet cold, put through a fine sieve to drain.
You may wish to dry in the sun, covered with a sieve or fine screen.
Cover the candy to avoid contamination by insects or dust.
Once dry, sprinkle with sugar, or sugar.
The sweet pumpkin is very beautiful glaze.
Save capped glass or cummerbund with lid.
For June Festival.
Serve on a platter with ruffles around with crepe paper, within white paper cups or your taste.