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

We have had a wonderful time. Great place & setting. Who could want for a better back garden? Many thanks.
- Carlo & Julia
Thanks for the hospitality and providing such a marvelous place for visitors! Glad to have experienced one of Victoria's gems! We'll...
- Judith & Marie (sisters)
When I found Birds of a Feather on the. Internet, this B&B looked incredible. Upon arrival we were not disappointed! It is even...
- Dawn and Eric
Thank you Dieter & Annette for your excellent breakfasts, the lively conversations about politics etc. with your other guests and...
- Pat and Derek Stringer
Tami was right ... this is a great place to stay! We have had a wonderful time here !!!. We so enjoyed the canoe. Thanks for all the "...
- Jack & Marilyn
Thanks so much for your hospitality, your excellent cuisine, your generous and comfortable accommodations, your choice of guests (all...
- Jo Ann & Bill
What a beautiful place to celebrate a birthday. Loved every thing.
- LORNE & CHARLENE
Day one we arrived in evening staying in family suite, two thin beds up in a loft from spiral staircase nice (if you brings kids)....
- GREG & HYTASH
This was the perfect elopement spot for the 2 of us.
- Amy and Stephen
Thanks for making our first trip to Canada a memorable experience. Driving up north to Cherry Point winery was gorgeous, playing on...
- Melissa & Kyle

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.