I make an apricot blonde. Not the Dry Fock version but it uses Vinters Purée as well. I add it after most of the fermentation is done. Usually day 5 or so. Let it sit at least another 10 days. Then straight to keg with gelatin to drop out the haze. Never fails to produce nice aroma and a slight but noticeable balanced apricot. I'm not a big fan of extracts, but some are ok
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale