250-391-8889
1-800-730-4790

This has been a wonderful experience!! The room is lovely & comfortable & your hospitality is beyond compare. And the food......
- Pat & Cathy Shepherd
We had a wonderful stay, of course we would always like to stay longer but only a few days left to holidays. Ashley, your breakfast'...
- Shelly and Ray
Thank you for sharing your beautiful home with us. We enjoyed the balconies, the hospitality, the dogs, cat, and the great...
- Skip, Debbie & Jenni Hill
Thank you for everything! It was wonderful, we will be back!
- Colin and Wendy
Séjour très agréable et confortable ! 
- Brigitte & Alex
What a wonderful place to ring in the New Year! Such friendly people in a beautiful setting, we will definitely be back!! Thank you...
- David & Jill
Such a wonderful surprise to find such a comfortable, well-equipped B&B, welcoming us after a rainy drive through the woods. We...
- Shirley Bruce
A great way to spend our first night as a married couple. We stumbled upon you by accident, and are very happy it worked out the way...
- Vinie & Sadie Greco
Tranquil, peaceful, restful, calming. The flowers are beautiful, the scenery spectacular. We have thoroughly enjoyed our stay with you...
- David & Joanne
Thank you for all your hospitality. My son, Hunter, and I had a wonderful day paddling on the lagoon, whale watching, and eating at...
- Cathy and Hunter

Baked Apples

BOOK DIRECT - Best Price

6 large Red Delicious or other baking Apples
1/2 cup of raisins
1/2 cup walnuts
1/4 cup light brown sugar
1 tbsp. butter
1/2 tsp. ground cinnamon
1 cup plus 2 tablespoons red currant jelly
1 tbsp. fresh lemon juice or brandy
1/2 cup plus 1 tbsp. hot water

baked-apples

Preheat oven to 375 degrees and butter a shallow casserole large enough to hold the apples without crowding them. Core the apples and peel the upper third of each one. Using the paring knife, score each apple 1/4 inch deep around the perimeter where the flesh and remaining skin meet; this score will give the apple a place to expand without bursting. Using the paring knife, fashion the top of the apple into a crater about 1 1/2 inches wide. Take a very narrow slice off the bottom of each apple so they can stand up without wobbling and set the apples aside.

Put the raisins, walnuts, brown sugar, butter, and cinnamon into a food processor and chop very fine. Put the apples in the baking dish, packing some of this mixture into each one. In a small bowl, whisk 1 cup currant jelly with the tablespoon of lemon juice and the tablespoon of hot water. Spoon the jelly mixture evenly into the craters on top of each apple, spreading a little of it around the peeled section.

Bake the apples for 45 minutes, then pour the remaining 1/2 cup hot water into the baking dish and bake for another 20 minutes or so, until a paring knife inserted at the thickest point meets only gentle resistance. During the last 15 minutes of baking, baste the apples with the pan juices every 5 minutes.

Put an apple into each serving dish and scrape the pan juice into a small bowl. Whisk in the remaining 2 tablespoons of jelly, then sauce the top of each apple with the liquid. Serve at any temperature, with a dollop of sour cream or yogurt, or half and half on the side to be poured over apples as guest would like.