The raspberries sound like a nice touch. You’ll probably get a nice garnet color in the brew from those too.
I’ve had success adding (unboiled) fruit to the secondary. I’ve not had problems with infection, probably due to the alcohol content produced in the primary. Same with dry-hopping.
Some people get nervous about adding the fruit so they blanch for a short period in boiling water. I’ve found that this takes away from the fruit character.
I’ve done both actually, I made a Lambic for Christmas two years ago and I added the fruit into the secondary. I wanted to add the raspberries in with the boil to give a slight flavor hit, it’s been my experience the flavor will come out more if you add it to the secondary. Then again it depends on the fruit and how much you add.
I tested the flat beer, (before I kegged/bottled,) and the test is dead on what I was hoping to accomplish. Now, I just hope the bottled carb up by April 8th so I can make the deadline for Nationals.