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

Thanks for an extremely comfortable stay!--Also for the helpful info about the area! This is a lovely spot-would have liked more time...
- Sue & mike
We thoroughly enjoyed our stay here. We did not get much of a chance to lounge around-fireworks at Butchart Gardens & a long...
- Valerie & Tom
What a beautiful, peaceful spot! We had a wonderful time - thank you!
- Connie and Bob
I slept very well and the location is beautiful, enjoyed going out on the boats and just relaxing in the garden. I had fun with Emily...
- Allison, Alan, John, and Kirstie
Lighthouses all over the room, Basset hounds, amazing bed, and very friendly hosts. How much more perfect can a stay be?? We had an...
- Darren & Teresa
Our third visit to your B&B and our best yet - the difference in the quality of the accommodations since our visit last summer is...
- Alan, Alison & Kirstie
We had a wonderful time! The dogs were great. We will certainly come again!
- Kim & John
Wonderful layout, comfy room & amazing shower. Spectacular view & location. Thank you very much.
- Jared Nyberg
Merci pour votre charmant accueil et votre hospitalité. Nous vous souhaitons une bonne continuation ! 
- Victoria, Béatrice et Michael
Thanks very much for a great, casual, relaxing, and beautiful stay! I’ll recommend it. Enjoy the sun and your summer.
- Marilyn Anderson

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.