I've never primed with an alternative sugar source, but I've been considering it for a beer that is in process now, so I'll share some references with you. Hopefully we can figure it out!
Basic Brewing did an experiment with alternative priming sugars in October 2010:http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2010
Zot O'Connor did a priming experiment with cider based on the BBR podcast. They tasted the results on BBR in June 2011:https://exbeeriments.wordpress.com/2011/06/23/alternative-priming-sugars-in-cider-experiment-homebrew-nhc2011-basicbrewing/http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2011
If you can do this in a keg, it is definitely ideal. For my fruited sour beers, I put the fruit in a fine-mesh bag, drop them into a clean/empty keg, purge a few times, and then transfer the beer. You allow residual or priming yeast to ferment the sugars in the fruit, and if you vent excess pressure very slowly, you retain a lot of the fruit aromatics (unlike refermentation in a carboy). After refermentation is complete, you can transfer to another keg and add priming sugar for bottling or force carbonate.
If no keg, a few things to consider:
1. Consider another dose of fruit in the fermentor as opposed to the bottle. Unless you press the fruit, you'll end up with a lot of pulp in the bottle. A cooler conditioning temperature will slow refermentation and allow you to retain more fruit aromatics.
2. I would figure out the sugar content of the juice using a refractometer. Thaw them, juice them, and sample from the juice. Try to minimize oxygen pickup through the process (which is tough).
3. I would make a separate simple syrup solution and blend that with the thawed juice, rather than boiling the juice. Boiling the juice will deteriorate those aromatics you're trying to keep in the beer, and it could cause a permanent pectin haze in the beer. If this is a 'clean' beer (no brett/bacteria), you can sulfite the fruit to reduce the risk of contamination, or just keep it cold and drink it fairly quickly.
4. Use the heavy-duty bottles, just in case you make a math error
5. Have you dry hopped with Azacca before? I don't care for Azacca, personally, and I think the grassy/stemmy quality would highlight the vegetal qualities of the fruit. You might try dry hopping a few of the bottles to test this part of the recipe.