This is a great dessert sauce, and is great served with chocolate cake and ice cream.
In a saucepan over a low heat, gently cook the raspberries for a minute or two.
Add the sugar and the muscat, and cook until the raspberries soften and separate.
When cooked, pass the mixture through a fine sieve to remove the seeds.
Serve warm. The sauce will also keep in the fridge for a few days if kept in a screw-top jar.