1. Racking onto fruit in secondary is my preferred method. I prefer puree because it's exponentially easier to rack to keg/bottles after it ferments. No, DON'T boil the fruit.
2. WY1762, 3787, and 3864 are all great choices. Pitch @ 62F, hold 63-64F for 3 or 4 days, then gradually warm up to room temp over a few days.
3. One 60 min addition is all you need for the style.