250-858-7308
1-800-730-4790

I love Butchart gardens and miss it a lot
- Melissa
What a beautiful place! This stay far exceeded our expectations. The only complaint we have is that we were only able to stay for...
- The Graneks
Thank you so much for the wonderful staycation. We only live down the road by Millstream, but it felt like we were on a vacation a...
- Stacia and Peter
Thank you so much for the lovely stay! Although we were only here one night we appreciate the hospitality and offers of help to make...
- Kyle & Nicole Rousay
Overnight stays should not be permitted - too much to see and enjoy! Essential to have the dog's names displayed so that they can be...
- Victor Heath & Rich Ansley
Today we are a bit sad as we are leaving this wonderful place. We have experienced so many amazing things during our stay. What a...
The last stop of our great road trip couldn't be better at all. Great house, nice people and wonderful breakfasts brought the end of...
- Sobliesser Family
We very much enjoyed our comfortable accommodations for our short stay.  Roomy, clean and comfy
- Jo, Lauren and Jan
Another Lovely stay at Birds of a Feather - Thanks to our fine hosts. Our third stay here was a great one. Lovely weather, great...
- Rich and Debbie Zimmerman
It was the perfect setseat for us to enjoy Victoria and celebrate our anniversary. We really appreciated all of the extras- the hot...
- John and Erica

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.