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Dieter, thank you so much for sharing your lovely home with us. I very much enjoyed our breakfast conversations ! Our day on the ocean...
- Barbara
It has been a fantastic five days at Birds Of a Feather. Wonderful breakfast each day coupled with great sightseeing advice from...
- R. Morrissete
What a wonderful stay . Wish we could have stayed longer. The breakfast was excellent, we enjoyed the canoe and hot tub. The...
- Laura and Matt
Thanks for a lovely stay here at Birds of a Feather. We loved the views and the breakfasts! Wonderful time we had here!
- The Taylors
Came here for my mother's 55th birthday. I was pleasantly surprised by the private, at home atmosphere. Your dog is hysterical and...
- Guest
Canada is absolutely stunning. This is the first time I've stayed at a B&B instead of a hotel. I had nothing but good experience...
- Luna
Thank you for the beautiful stay. We should recommend to our friends when they come to Vancouver Island. Maybe we come to Canada and...
- Van Roojen Family
Fantastic place. Had a great honeymoon, very relaxed. Thanks for the hospitality.
- Suzanne and Audie
Such a lovely property, and the room is so comfy ! I enjoyed some early morning birding and wildlife around the lagoon. The kids had a...
- Kris, Alex, Rianna & Ito
As everyone already has said this is a very comfortable place and lovely setting. Really enjoyed sitting on deck and watching the...
- Marilyn & Richard

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.