Interesting concept. Thanks for the reply. I'll try to update with results but here's what I did:
I boiled about 3/4 cup of water, turned down heat and added about 6 oz of lactose to keep it pretty warm. I then peeled, de-pitted and puréed 1 lbs of fresh apricots and added them to the slurry. I raised the entire temp to 170, then cooled in an ice bath to 65 and added to secondary fermenter and racked the beer on top.
After sitting overnight at around 67 deg there is very little airlock activity which is a good thing this time