1) Place the pineapple in a medium saucepan, then add 250g of raspberries, all the blueberries, the sugar, and 180ml water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 mins. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining 125g of raspberries and the framboise, if desired. Set aside until warm.
2) Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.