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

A beautiful and peaceful stay !  Great view, great room, great breakfast, great comfort  
- Patti
Great room. Nice location. Helpful Host. Good facilities and easy access to wi-fi. Will come again.
- Gavin & Pops
A beautiful example of the gift of creation and all the nature around. Enjoyed my stay but missed the sun! 
- Martha
Amazing and beautiful. So peaceful and full of life at the same time.
- Fena and On
A lovely overnight stay in a room facing the water. We were treated to several osprey diving for fish, Canada goose family, many seals...
- Robin & Sylvia
Merci pour votre charmant accueil et votre hospitalité. Nous vous souhaitons une bonne continuation ! 
- Victoria, Béatrice et Michael
Danke Schön! We had a relaxing wonderful 2 days here. Wunderbar!
- Roxanne & Guy
Thank you for your hospitality. Wonderful location and the service was amazing.
This is wonderful. Your hospitality is so amazing. Having the opportunity to decompress and unwind in such a beautiful place has been...
- Karen
My fiance and I came up to Victoria to escape the chaos of every day life and found the perfect respite at Birds of a Feather. Perfect...
- Jennifer and Alec

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.