1. Place the sugar and 75 ml water in a small saucepan and simmer over a low heat, stirring occasionally, until the sugar has dissolved.
2. Turn up the heat to medium, cut open the passion fruit, then scoop out the seeds and pulp, discarding the yellow pith. Add to the sugar syrup and boil for 1 minute. Remove from the heat and allow to cool.
3. Pour the cooled syrup over the raspberries and leave to stand for 10 minutes to infuse the flavours.
4. Delicious served with whipped cream or cr¨me fra®che. If not using compote immediately, you can store it in the fridge for up to 2 days.