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We felt so at home here, we thought Dieter and Annette should catch the ferry! This is the best B&B we have stayed in. Your...
- Ed and Tish
It has been a slice outta a chunk of heaven. Fantastic views and wonderful breakfasts. Great to meet Dieter & Ashley and Alice...
- Fenna and Laine
I've been here for a month now as I stayed for a 3-week residency at Royal Roads University. It was nice to have a cozy and...
- Nancy
Thank you so much for the wonderful stay. Your property is so beautiful, and such a great location. Thank you for the delicious...
- Emma & Brent
Thank you for your welcoming hospitality. Great place to stay. 
- Mila
This place was beautiful! And I didn't even know I was coming ... I was heading out for breakfast Monday morning with a few...
- Nichole Petrisor and Kyle Muller
We had a fantastic weekend. Your home is beautiful and the hospitality was second to none. Relaxing on the dock was great after a day...
- Mark & Theresa
Thank you very much for everything ! We had an amzing time here. 
- Yurki
We love our suite (#1), this was a vacation we have been looking forward to. We wish we were staying longer in Victoria than 2 nights...
- Mark and Kathleen
Locals away for a night that was very relaxing and needed. Enjoyed breakfast from all accounts. Please enjoy Dieter's stories when you...
- Jared and Dawn Smith

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.