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

Lovely spot! We will be back for long stay.
- STU + SLAD
A wonderful stay - good restaurant advice - beautiful quilts!
- Lilliana
Thank you for being outstanding hosts. The hot tub is out of this world. Got the best sunrise picture ever from inside the honeymoon...
- Don & Gina
Absolutely beautiful B&B !  We stayed here to celebrate our engagement. Our stay was wonderfully romantic. Maybe we can come back...
- Sophie & Troy
It felt so homey! We could relax so much more than other B&B experiences in more Victorian places where you felt you couldn't even...
- Pete & Lee
Best honeymoon ever!! Thanks Dieter, Paphada, Abby, Debbie, Geese and Swans.
- Rachel & Matt
Quite a change from our home in Chicago! Hatley Park and Sombrio Beach we would never have found without your help, Dieter. Loved it...
- Bob and Pam Hubbard
We enjoyed this lovely, peaceful place. Thank you so much for your kind hospitality. We will try to come back again. 
- Jaylle & Allen
It was a pleasant stay. Dieter & Papada, thank you very much for your wonderful hospitality. You have a beautiful place and we had...
- ULRICH & JALANKA
The staff and facility are incredible. Really enjoyed our stay. Many thanks & love. Greatly appreciate finding this gem....! The...
- Dave

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.