Combine the compote ingredients in a small saucepan and bring to a boil.
Simmer the mixture gently for 8 minutes then set aside to cool slightly.
Dissolve the sugar in 290ml warm water over low heat, stirring occasionally.
Wash down the sides of the pan with a wet pastry brush to remove crystals.
Increase the heat and boil until the mixture turns into a golden caramel.
Dip the pan base in cold water briefly to stop the cooking process.
Drizzle a thin swirl of caramel onto oiled baking paper and let it cool.
Pour the compote into a glass and top with whipped cream and fresh raspberries.
Garnish with the caramel swirl and mint sprig then serve with warmed shortbread.