Black locust flowers (Robinia pseudoacacia)

Here they are! Silly spring and late Black locust flowering, this year. And now that they’re finally here I took a lot of flowers at the first opportunity. I do not feel in the least guilty merrily plunder the flowers, since the Robinia pseudoacacia is a non-native invasive species coming from America. If not for the competition with the bees! The famous acacia honey is indeed honey locust flowers, rich in nectar and much appreciated by bees.

Robinia pseudoacacia flowers are fleshy, sweet and fragrant
Robinia pseudoacacia flowers are fleshy, sweet and fragrant

And for foraging fans? Locust flowers are fleshy, sweet and fragrant, perfect for spring recipes. I have not tried yet the combination with savory dishes but I feel it should lead to unsuspected harmonies, thanks to the aftertaste of freshly cut grass. Just taste a raw flower to feel the explosion of flavors that gives off.

Black locust and peach Clafoutis, flowered variation of the traditional cherry recipe
Black locust and peach Clafoutis, flowered variation of the traditional cherry recipe

Black locust  and peach Clafoutis recipe

Clafoutis it’s one of the easiest desserts you can make. With these ingredients you’ll get 10 small cakes.

Few ingredients recipe: eggs, milk, flour, sugar, flowers and peaches
Few ingredients recipe: eggs, milk, flour, sugar, flowers and peaches

Ingredients:

  • 10-15 flower clusters
  • 1 peach
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ cup sugar
  • 3 eggs
  • 1 shot glass of brandy

Directions:

Peel and cut the peach in pieces of about 1 cm. Put them in a bowl with some of the sugar and the brandy. Let them rest for about 1 hour. If you are in a hurry forget the peach-brandy step, throw everything (except flowers and peach) in the mixer, et voilà! If not, you won’t regret waiting.

Peaches release their juice in sugar and brandy
Peaches release their juice in sugar and brandy
On bottom flowers and fruits, the batter on top
On bottom flowers and fruits, the batter on top

Meanwhile, destem the flowers and put them on bottom of the muffin cups.  Using a blender, combine the milk, sugar, eggs, vanilla and flour. Whisk in the leftover juices from the peaches and blend. Put some pieces of peach over the flowers (in the cups) and pour over the batter until the fruit and flowers are just covered.

Bake in preheated oven (356°F – 180°C) for about half an hour.

clafoutis Robinia pseudoacacia

Black locust and Peach Clafoutis

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