What form were the apricots when you racked? Purreed? Mashed? Whole? How much apricot for how big of a batch? How much fruit flavor are you looking for?
EDIT: Just saw you answered these in your 2nd post. I wouldn't think you need to stir. Puree should be good. Was this for a 5 of 10 gallon batch?
I recently kegged an Apricot IPA with which I am really happy with the results. I had taken just under 2lbs of fresh apricots (for a 5 gallon batch) that I blanched, fork mashed (still leaving descent size chunks), froze over night, defrosted and racked on top of for 3-4 weeks in my secondary. I did not stir. Some apricot stayed on bottom, some floated on top and were covered in the hops. When I cold crashed, all the apricot went to the bottom.
This process gave me a nice subtle and sweet apricot aroma and flavor, which is what I wanted. Nothing overpowering. It was a perfect complement to the hoppy-ness of my IPA.