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

Had a wonderful stay at Birds of a Feather. What a beautiful spot. Watching sunrise from the balcony was amazing. Thanks Toby for a...
- Jamie and Cody
We loved the room with the spectacular view- What a treat. Thanks Dieter and Ashley
- Bob & Joan DeYoung
Thank you so much for the beautiful view (day and night!), the amazing accommodations, the cute breakfast.. the list goes on! We...
- Grace
Beautiful Spot! So calm and peaceful. A lovely part of our own backyard we haven't seen before. Amazing views and Sounds of the Ocean...
- Natasha and Giorgio Linguanti
We stayed here for our first wedding anniversary. Thank you very much, we had a lovely time !
- Eduard & Jessica
Thank you sooo much for an amazing weekend. You are amazing! We truly appreciate all of your help with our wedding.  We will...
- Jenn and Doug Carter
We thoroughly our stay at this beautiful place. Our room was comfy, clean, cozy, and tastefully decorated. The beds were extremely...
- Dana, Dennis and Greg Hansen
What a wonderful place, so close to the lagoon very quiet. Thank you for your hospitality, we had a great stay here ! 
- Astrid
Thank you for everything during this amazing stay ! We enjoyed the kayaks, birds watching and delicious breakfasts. What a treat !...
- Peter & Hilary
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

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.