For Abacaxi com suspiro, first simmer the pineapple pulp with the sugar, vanilla pod and cachaça over low heat for about 20 minutes, stirring occasionally.
Remove the vanilla pod and pour the mixture into a greased mold.
Beat the egg whites with the salt until stiff, then add the sugar. Brush the mixture over the pineapple or pipe it on with a piping bag. Pull up the tips of the egg whites a little.
Bake briefly under the oven broiler until the beaten egg whites have taken on color.
Serve abacaxi com suspiro immediately and enjoy.
Abacaxi com suspiro is a simple recipe with great appearance!