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WOW! Despite the fact that I've been looking forward to my stay here for quite some time, you have both exceeded my expectations....
- Ryan
Wonderful room and facilities in a gorgeous location. Everything has been thought of. Fantastic breakfast and thank you for the menu...
- Mike & Weddy
You really have a piece of pardise here. Thank you for your hospitality and wonderful breakfasts - every day something new to try....
- Goska and Anolwei
Thank you so much for hosting our family for our beautiful wedding. Yesterday we celebrated the best day of our lives, we will forever...
- Lauren & Peter
Every aspect of this B&B is wonderful!! : )  
- Holly & Marge
Wonderful spot! Sunny and mild February weather made for perfect walks around the lagoon, Hatley grounds and Victoria. Checked out the...
- Reed & Nancy
Quite nice - quiet, clean, & nice surroundings. We enjoyed ourselves and will recommend to our friends. Once is not enough and...
- Greg & Toi
We had a great time enhanced by wonderful weather. Very impressive accommodation and breakfasts!
- Kay and Tony Freeman
Thank you for everything ! We had a great time. 
- Tomoko, Mio & Mii
Overnight stays should not be permitted - too much to see and enjoy! Essential to have the dog's names displayed so that they can be...
- Victor Heath & Rich Ansley

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.