Prepare the Apples

1. Peel and core the apples, slice them into large chunks, and drizzle with lemon juice to prevent browning.

Create the Mixture

1. To the apple chunks, add cider and sugar. Blend the apple mixture using a food processor or blender until smooth.

Cook the Puree

1. Transfer the apple puree to a heavy saucepan. Set the heat to low and simmer uncovered for 35-40 minutes, stirring frequently.

Check for Doneness

1. Once the puree is a deep reddish-golden hue, drop a teaspoon 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 2-5 minutes, checking frequently.

Setting the Paste

1. Transfer the finished puree into a shallow container. If using a loaf pan, line it with plastic wrap for easy removal. Cover the paste to prevent drying unless consuming immediately.

Serve and Enjoy

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