Others can speak with more experience, but I would think that you will want to have some sort of secondary to keep this in. You could probably get away with throwing the fruit into the primary. You will get some renewed fermentation with the new sugars from the apricots. Once that stops, you will probably want to move the beer off of the fruit solids and the yeast cake so that it can clear up a bit. But maybe you can get away with crash cooling and bottling/kegging.