In a saucepan combine the sugar and water, over a low heat stir until dissolved. Add the pears and about 1/3 of the raspberries then bring to the boil. Simmer for 20 minutes turning occasionally until the pears a just tender.
Place the pears and syrup in a bowl and place in the fridge to cool, turning occasionally if the pears aren’t covered. One hour before serving add the remaining raspberries to the syrup. Serve with cream or ice cream.