Tripels with fruit?

I know there are already a number of fruit + beer x threads on here, and I've scoured many. But, I was hoping to get some confirmation that my proposed fruit addition wasn't completely misguided as it's my first time brewing with it.

Right now, I have 5g of a tripel in primary (~2 weeks). Ideally, I would like to split this up into a few 2daries and rack ~1g each onto peaches, blueberries, and raspberries, freshly-picked. I know that these fruits require different amounts to get the flavor to come through properly, but I think I have that handled.

For the fruit, I was hoping to freeze them briefly, and then puree, and funnel the goop into the bottom of my secondary, racking the beer on top. Then, I was going to leave the tripel on the secondary for ~4weeks, before bottling and letting it sit for a while.

For a tripel (~9% ABV) do I still have to worry about pasteurizing the puree, first? Do I have to take anything else into account considering that the fruit isn't store-bought? Does my general fruit strategy sound okay?

Also, I'll have some leftover of the base tripel -- would I be better off bottling those 2g now, and letting it sit for a number of months? Or, should I keep it in the primary (leaning against this, for reasons)? Or, should I try to find a different secondary container?

Any help is much appreciated, thanks!

 

Any thoughts on what to do with the remaining 2g? Bottle it already, or does it need to go to a separate secondary?

 

Thanks! I think that's what I'll do, then -- bottle the remainder and let it go for a while.

And that cherry tripel sounds fantastic. I wasn't sure about brewing with fruit because it's not a type of beer I'm a huge fan of, usually, but my girlfriend's garden was overflowing with fresh stuff so I figured I should put the free ingredients to good use. I'll have to try cherries sometime in the near future.