Adding fruit puree to a wheat beer

Hello all. I have a very nice Belgian Wit that I've been making for some time, and I had this wild thought to take half of my current batch (about to go into the secondary) and add a few quarts of homemade/homegrown pear syrup that we made this summer. I'm curious if anyone has added their own fruit puree or syrup to a wheat beer in the secondary, and what they did afterwards. What I mean is, I can see letting
(a) it all ferment out and then prime/bottle
(b) mostly ferment out and bottle hoping the remaining pear sugars carbonate
(c) ferment it for a bit taking tastes every day or two and when I like the flavor, prime and bottle and then heat pasteurize the bottles like I would for a cider when they are sufficiently carbed.

Anyone have experience with this?

-ben

Let it ferment until it's done. That is the way I've done all the fruit beers i've made and is the standard approach.

Thanks Pappers. Btw I used your method for pasteurizing cider...worked like a charm!