A Delightful place! We've really enjoyed our room, the view, all the ameniteis and our fellow B&B guests and hosts.
- Tom and Sally Hoeford
Thank you for a wonderful stay! We have really enjoyed breakfast with Holly, watching all the birds from the window (especially the...
- Scott & Kristen Langille
Thank you for the lovely accomodations, very warm and welcoming. Loved the bathroom. I will be coming back.
- Doll/Conners
Thank you Dieter and Annette for creating a home away from home! Love the note on the door very helpful- the room and patio deck...
We have enjoyed our stay so much! Your home and its location are lovely, so restful and relaxing. Tou strike a great balance between...
- Gail and Rob
Our stay was short and sweet, a one night stay after enjoy the Rock the Shores music festival. Despite our brief visit, we were...
- Rachel & Trey
Home away from home while in residency at Royal Roads University! Thank you for fostering a calm quiet retreat for us students. The B...
- Tammy
Awsome view & Hospitality!
Above and beyond! The food, the hospitality, the accommodations. Everything was excellent. A great way to end our holiday-Relaxing!...
- Julie & Dan
I've been here for a month now as I stayed for a 3-week residency at Royal Roads University. It was nice to have a cozy and...
- Nancy

Baked Apples

Best Price Guarantee

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


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.