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You have an awesome lifestyle. Thank you for sharing. We really enjoyed our stay. The whole picture here is perfect, even the dogs...
- Dave and Rube
We spent our 38th Anniversary here, and truly could not be happier with that decision. Truly a slice of heaven. Thank you again.
- The Schulmans
Thank you for everything we love here. We are from Denmark, we have visited Tofino Calgary Banff, Jasper Sun Peaks and now this...
- Bersoe
Yes, you do live in a postcard. We enjoyed your home, and hospitality. We loved the quiet atmosphere, and private setting.
- Peter & Joyce
Best discovery of a B&B ever! Marvelous location & fantastic viewing. Enjoyed "goose-watching" and other wildlife. Hope to...
- Helen & Dave
We had an amazingly, quiet, yet happy time here. We love the surrounding, the B&B, the room itself and everything. Definitely...
- Ishrat, Kazi & Anjuman
Your B&B is wonderful and we`ve really enjoyed staying here. It was no doubt one of the many things that made our trip to BC...
- Wendy Bullman & Robin Stewart
We stayed here for our first wedding anniversary. Thank you very much, we had a lovely time !
- Eduard & Jessica
Thank you so much for your willingness to take care of so many and share your lives with others in such a setting. This was our first...
- Dan & Robin
We accidently referred to this B&B as "Birds of Paradise". After our 2 nights stay, we now feel that the paradise part is spot on...
- Kristin & Simon

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.