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Victoria is such a beautiful island! I love everything there! The Butchart Garden and the Wax Museum is among my favorite places. I'm...
- Thavi Thach
Hi! This is an awesome Bed and Breakfast! You did a great job decorating this place! I love how in room 3, there is a big winding...
- Lila, Izak, Jer and Cory
My daughters 16th birthday. We had a wonderful time, what a beautiful place. Butchart Gardens was gorgeous. We made friends in room #3...
- Kai and Sonora Bravo
We can't say enough about the beautiful surroundings, the gorgeous view, and the wonderful hospitality of our hosts, Dieter and...
- Marty and Bobbi
A lovely place. Thanks for the warm welcome - and especially that of Montgomery and Emily.
- Ruth & Ken
Sehr gut ! Thanks a lot ! 
- Guido & Ferdinand
For 2 Californians who just moved from Los Angeles to Sacramento, Birds of Feather provided the perfect gateway to relax and unwind....
- Lauren & Jeremiah
This is a wonderful place to stay. We hiked in Goldstream Park and the Coast Trail in East Sooke. Also enjoyed the water ferry ballet...
- Priscilla & Lee Perry
Dear Ashley and Dieter, I really enjoy being here because I really like the breakfast and the Samsung TV and I like that this is...
- Blake, Mark and Sarah
Thank you for the wonderful hospitality. We chose your B&B for the bicycles and canoe which we did not take time to use. We would...
- Fred & Barbara

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.