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

Best bed and breakfast we have ever stayed at. Your attention to detail was vewry impressive and the activities close by were very...
- Linda and Doug
We really enjoyed our 2-day stay at your place. Thanks for giving us good information and what to see on our way to Tofino and...
- Agnes and Jean Jacques
A lovely place to spend the last 4 days. We both enjoyed the delicious breakfasts. Thank you all for your hospitality. We hope to...
- Orville & Janet
We are coming back! Love the quiet, peaceful refuge from busy life. Definitely walk to the castle through the old growth forest. Then...
- Melanie and Kelly Morstad
We thoroughly enjoyed our time on the island. Your property was tranquil and lovely. Thank you for the morning chats & advice on...
- Craig & Theresa
Awesome stay! Loved the canoe and swing outside. Perfect room for us! We will be back!
- Ethan and Miriam
Wir waren hier im Herbst 2004. Es hat uns so gut gefallen dass wir gerne wiederkommen und gerne länger bleiben würden.
- Christa & Ulrich
Thank you for the wonderful stay and kindness. The food and welcome was so good and it was a great place to relax for a few days. We...
- The Martins
Thank you for an e. Thanks again and God bless.
- Betty
What an amazing location! It was wonderful to be able to row out on to the lagoon, and sit on the swing to enjoy the view and the...
- Ann, Steve, Danielle

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.