Orange Syrup and Raspberries


Combine 3 cups fresh orange juice, cup sugar and 1 Tablespoon grated orange peel in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.  Reduce the heat to a low boil and cook to a thick syrup, and reduce by half, about 15 minutes.  Add 2 Tablespoons unsalted butter and teaspoon almond extract and whisk to combine.  Add 1 cup fresh raspberries and remove from heat.  Let cool slightly before serving with pancakes.