Food for Fort: on candied pumpkin and freezing wine

I want to make my own panforte, but the recipe I have includes candied pumpkin, which I can't find anywhere. Can you help?
I haven't been able to track down a supplier, so here is a Sicilian recipe, adapted from (warning: it's a bit of a fag). You need 1kg pumpkin and 1kg sugar, give or take. Cut the pumpkin, peel and all, into 7.5cm pieces, cut these in four and remove the seeds. Put the pumpkin in a colander and sprinkle with salt. Place a weight on top and leave for three days. Rinse, and put in water for three days, changing the water at least twice a day. Blanch briefly in boiling water, then put it in cold water for another day. Drain, weigh the pumpkin and put in a pot with the same weight of sugar. Cook on low heat for 20 minutes, then tip into a container (preferably earthenware) and let it rest for a day. Tip into a pan and cook for five minutes. Repeat once a day for five days. Due to its high sugar content, it will keep in a sealed container for a long time.

When any wine is left undrunk, we freeze it for cooking. Why is there always so much sediment left when it is subsequently thawed, when the original bottle had none?
That's because different elements in wine freeze at different temperatures. The sediment is made up of precipitates, probably tartrates, and possibly tannins and other solid matter. These freeze at a lower temperature than the water that makes up most of the wine, so causing them to separate and precipitate.

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