adding fruit Oregon fruit puree to secondary ferment

My recipe calls to add 49 ounce can of apricot puree to the secondary. Is it better to put the puree in the bottom and siphon the beer on top, or siphon the beer in first and then pour the puree in?

 

Ideally, I feel its best to add the fruit near the end of fermentation.

 

When I did my cherry stout, I poured the puree into the secondary and then racked onto it.

 

doesn't matter (although the first will be easier), but I agree with Gerhard, wait until the SG is low (stage the fermentation)

 

Just to add to the chorus, it doesn't matter. It would be easier to rack onto fruit, and less messy if your volume sneaks up past the top. That way you can just stop the siphon instead of not getting all the fruit in.

 

Thanks for all the responses; very helpful!

 

I would say add the fruit and rack onto it so you don't add oxygen unnecessarily by dumping the fruit in after the beer.