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We stay at B&B's frequenty and can say that this is righteous! Heck you've even got the same kayak that I haul around Manitoba...
- Leo Nijssen & Sherry Peden
We enjoyed our time with you - Your beautiful Honeymoon Suite, the view, the birds, the good food, the perfect weather, and the...
- Michele and Stephen Bloom
Thank you for a very comfortable stay ! A delicious breakfast 
- Warren, Margot & Sophie
We have had a wonderful time. Great place & setting. Who could want for a better back garden? Many thanks.
- Carlo & Julia
This is the first vacation of my adult life anf the first time I`ve been to the island since I was 5 or 6. It was great to be this...
- Jonathan Bean
We had a wonderful time visiting you lovely city of Victoria. Thank you for your hospitality and delicious breakfasts! Hatley Castle...
- Tommy and Terri
Thank you very much for your warm hospitality and wonderful accomodations.  I wish we were able to stay for more than one night. This...
- Bob and Zhing
Thank you! Peaceful and restful stay. We enjoyed the sheep across the way and the geese in the lagoon. God bless you. 
- Romeo
Thank you, thank you ! It was a wonderful place to spend mothers day with my mom.
- Kim
Coming from Frankfurt / Germany a big city where people live anonymous. It was an extraordinary experience for us to be greeted such a...
- GABI & ROLFI

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.