I agree with Mikey - determine the temperature of your fermentation based on the requirements of the yeast. Assuming all else is well, including the amount of fruit (or flavor, etc), your end product will include the taste of the fruit. There are too many negatives in fermenting above the recommended range for the yeast, so avoid that.
On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone