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We accidently referred to this B&B as "Birds of Paradise". After our 2 nights stay, we now feel that the paradise part is spot on...
- Kristin & Simon
What a great stay! Ducks and Swans in the water. Deer jumping over the fence and on the roads. Dogs and cat in the yard. Flowers...
- Joan and Paul
Hi, I'm Mya & I am 6 years old. I liked it when me & my mom got lost in the canoe. It was cool and when a bird came an inch...
- Mya
Excellent spot, we would reccommend to anyone- especially when the sun is shining!
- John & Gill Lorains
Thank you so much for the lovely stay. It was easy to relax in this little corner of Paradise and we loved your tips on where to find...
- Donny and Eileen
Thank you so much for everything, the breakfast, the view and kayaks. We haven't stop going out on the water.  Thanks again
- The Hammocott Boys
Hi B&B, this is our first time visiting Vancouver Island. So far, this is such an amazing place! Thank you very much for the warm...
- Family Park
Dear Annette, Dieter, Emily and Montgomery - It's always nice to make new friends.
- Song & Randy
Thank you for a restful experience. Love your kids! Great location. Enjoyed our stay in Victoria. (Owner/Operators of Dew Duck Inn B...
- Dan & Terri
What a wonderful spot to stay. We loved the breakfast. Be back next year for our wedding. 
- Albert

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.