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We had a lovely time here and Toby, Dieter and Paphada took wonderful care fo us! We enjoy our two days here at Butchart Gardens as...
- Rachel
It felt so homey! We could relax so much more than other B&B experiences in more Victorian places where you felt you couldn't even...
- Pete & Lee
Ron and I came to Victoria mostly to escape the south Louisiana heat, but found our new favorite vacation spot and incredible view....
- Meg and Ron
Best bed and breakfast we have ever stayed at. Your attention to detail was vewry impressive and the activities close by were very...
- Linda and Doug
Travelled from Edmonton for a vacation. Found you on Internet Seach "Beautiful location", "Relaxing and quiet", "Beds were comfy"...
- Rad & Laura
Thank you for sharing your beautiful part of the world with us! And for making it even more lovely with the fantastic huge pots of...
- Virginia and Cathy
A wonderful place! Had a great girls weekend ! 
- Sue, Lu, Stacey & Nicole
Thank you for being outstanding hosts. The hot tub is out of this world. Got the best sunrise picture ever from inside the honeymoon...
- Don & Gina
One of the nicest places I've stayed at! Enjoyed the peaceful surroundings. I'm glad to have found this quiet oasis. Dieter knows...
- Percy and Wendy
Thank you for having us. This is by far the best place we've stayed near Victoria. It'll be the only place we stay here from now on....
- Nate

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.