250-391-8889
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Dear Dieter & family. We've had a lovely break on Vancouver Island! Your home is so comfortable and we have enjoyed ourselves. Our...
- Family Arnott
Ron and I came to Victoria mostly to escape the south Louisiana heat, but found our new favorite vacation spot and incredible view....
- Meg & Ron
Such a wonderful stay. The weather was perfect for my daughter's wedding. What a gorgeous location and the day was enjoyed by all....
- Patti
Thank you very much for this beautiful B&B residence, which was definitely the best one during our vacations in Canada. Your warm...
- Ank & Volta
Beautiful space. We loved it! Thanks for the delicious food & the great conversations.
- KATRINA
Travelled from Texas. We had a lovely stay. Thank you for all you do ! 
Georgeous location, views and facilities. Thanks for an unforgettable stay ! 
- Dayna
Very conmfortable stay, thanks. Love your design of the room! 
What a beautiful webpage. Lots of things to explore
- Erin
After a two week stay, I think my wife and I saw it all; Racoon, deer, otter, seal, and every bird that came by during its migratory...
- Robert and Yulia

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.