overcarbed bottles recapped and then recapped again?

Yes this has happened to me. In my case it was the addition of apples after initial fermentation. I suspect that the first fermentation was complete but I did not consider the possibility of the yeast being fully spent. I should have filtered, re-pitched and then bottled after the yeast from the second pitch was spent....

Yes, you may open the bottles release pressure, and cap them again. You won't be introducing (any significant amount of) oxygen by doing this, but do it in a clean environment.

As to why this happened, it seems that the sugars present in the fruit were not fully fermented by the time you bottled. Next time you can either wait longer, or make sure the S.G. is constant by using a hydrometer.

Edit based on John's answer: It is true that solids can provide nucleation sites for the CO2 bubbles to form, thus facilitating their escape from the liquid phase. Or in other words, the suspended solids could increase the perceived carbonation. However I have not experienced this myself. I think that the first hypothesis (uncompleted fermentation) is more likely to occur. Also, large solids precipitate to the bottom of the fermenter and the bottles.

It could also be suspended solids from the puréed fruit. The CO2 will form bubbles on those suspended solids at a lower concentration of CO2 in the beer. I released the pressure of a foamy batch and recapped and they were ok but lower carbonation ~1.5.

I second the point from Septimus G about waiting longer. After adding fruit or puree I would almost always wait 2-3 weeks, sometimes even a month.

You didn't state how long you had left the primary fermentation?

For a high gravity stout or barley wine I would usually give 3-4 weeks in the primary. And 1-2 weeks in the secondary; before bottling. Then if adding fruits I would then extend this time further. As I find it always takes the yeast that bit longer to ferment out the last bit of gravity from the initial brew when pushing 1090-1100.