Orange Syrup and Raspberries
Combine 3 cups fresh orange juice, ½ 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 ½ teaspoon almond extract and whisk to combine. Add 1 cup fresh raspberries and remove from heat. Let cool slightly before serving with pancakes.