I'd brew up the tins. Keep in mind you really don't need to boil them much more than five minutes. Hell, when I make my quick-n-dirty Zomerbier, I dissolve the hopped extract in hot water, ramp it to a boil, and shut the burner off immediately I see it bubble. That's enough to kill any nasties. Chill as desired and knock out to the fermenter.
1. Ferment with a Belgian yeast
2. Fruit in secondary
3. Spices - coriander, orange peel, lemongrass, clove, paradise seed, cardamom, chamomile
There's more. I like the idea of using a Belgian yeast and aging the beer on blueberries in the secondary. Mmmmmm....