Cook the apples in the butter until tender. Deglaze with the maple syrup and mild Sével without overcooking. Blend in a food processor at high speed until smooth. Return the mixture to the saucepan with the agar-agar and bring to a boil, whisking for one minute. Refrigerate for 4 hours. Blend again, adding liquid as needed, to make a spread. Keep refrigerated until ready to serve.
