1-800-730-4790

A heavenly retreat and reward at the end of a 10 mile walk!  Thanks for the great hospitality!
- Bruce and Sue
Wonderful view, everything looks so special
- Mardo
Thank you for a pleasant stay. We enjoyed Victoria and its surroundings. Especially nice were your accommodations. We will highly...
- Bob and Donna
Last minute save when plans for our 15th anniversary fell through. Beautiful spot, comfortable room, friendly host. Thanks so much! 
- Mike & Lillian
Our first B&B experience. The bar is set high. A lovely room with phenominal views. It was fun seeing the sheep next door and...
- George & Darlene
Simply fabulous, enjoyable, and unforgettable experience. We’ll definitely be back for our anniversaries. Thanks for everything! We...
- Tiffany and Calvin Ho
We had a fantastic weekend. Your home is beautiful and the hospitality was second to none. Relaxing on the dock was great after a day...
- Mark & Theresa
It was AMAZING here ! Were from California and WOW ! The lagoon is chalked full of sandollars and the castle is beautiful. Thank you...
- Camille
Wonderful hospitality, thank you for the most relaxing night on the island. And a fantastic breakfast.
- Jason
A family get together to celebrate Patricks 80th birthday. We had a family dinner in your dining room with guests, Daniel & Faith...
- The Vincent Family

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.