Prepare the Apples:

• Peel and core the apples.
• Slice them into large chunks.
• Drizzle with lemon juice to prevent browning.

Create the Mixture:

To the apple chunks, add cider and sugar.

Blend the apple mixture using a food processor or blender until a smooth consistency is achieved.

Cook the Puree:

• Transfer the apple puree to a heavy saucepan.
• Set the heat to low and let the mixture simmer for 35-40 minutes, uncovered. Ensure you stir frequently.

Check for Doneness:

• Once the puree attains a deep reddish-golden hue, test its readiness:
• Drop a teaspoon of the mixture onto a plate and let it cool.
• If the drop solidifies (more so than jam) and can be pushed in one piece, it’s ready.
• If not, continue simmering for an additional 2-5 minutes, checking for consistency.

Setting the Paste:

• Transfer the finished puree into a shallow container. Ensure the thickness resembles that of the images provided.
• If using a loaf pan, line it with plastic wrap for easy removal.
• Always cover the paste, unless you plan on consuming it immediately, to prevent drying.

Serve and Enjoy:

• Slice your preferred cheese and cut similar-sized pieces of the apple paste.
• Top the cheese slices with the Dulce de Manzana.